Goat cream cheese with mustard and quince prunes
Ingredients for 4 portions:
40 g quince jelly 80 ml white wine
20 g Californian prunes
2 teaspoons hot mustard
1 tablespoon sweet mustard
2 spring onions
4 small, round goat cheese (e.g. Picandeau)
Preparation:
1. Bring quince jelly and white wine to a boil in a small pot. Slightly boil down to a syrup. Add prunes, turn over and allow to simmer. Add mustard to the wine stock.
2. Clean spring onions, rinse and cut into small strips.
3. Arrange goat cheese with prunes in the mustard sauce and spring onions.
Nutritional value per portion:
Energy: 179 kcal / 755 kJ
Protein: 6,2 g Fat: 5,9 g Carbohydrate: 24 g
Preparation time approx. 15 minutes