Smørrebrød with White Mould Cheese and Pickled Fruit

Name: Smørrebrød with White Mould Cheese and Pickled Fruit
Prep time: 25 min
Total time: 50 min

October 31, 2022

Prep 25 min Total 50 min

White Mould Cheese with Pickled Fruit © kvalifood.com

A double-cream white mould cheese — such as Brie or a Danish equivalent — is rich and creamy and pairs well with tart pickled fruit. Serving it on toasted rye bread croutons rather than a whole slice gives a slightly different texture. Pickled plum compote or mixed berries work well here.

White mould cheese with pickled fruit assembly © kvalifood.com

Ingredients

Yields 4 servings

Pickled fruit

200 g plums (or mixed berries, fresh or frozen)
3 tbsp sugar
1 tbsp balsamic vinegar
½ tsp ground cinnamon

Toasted rye bread croutons

4 slices rye bread, cut into bite-sized pieces
2 tbsp butter

To serve

200 g white mould cheese (e.g. Brie or Camembert), sliced
freshly ground black pepper
fresh thyme, to taste

Directions

Pickled fruit

Put the plums or berries in a small saucepan with the sugar, balsamic vinegar and cinnamon. Simmer over medium heat for 10–12 minutes until the fruit mixture is thick and sticky. Season to taste and leave to cool.

Toasted rye bread croutons

Cut the rye bread into bite-sized pieces. Fry in butter in a pan over medium-high heat until crisp and golden on both sides. Leave to cool on kitchen paper.

To serve

Arrange the croutons on a plate or serving dish. Place cheese slices on each piece and top with a spoonful of pickled fruit. Scatter with fresh thyme and season with black pepper.