Goat cream cheese with mustard and quince prunes
Ingredients40 g quince jelly
80 ml white wine
20 g SUNSWEET prunes
2 teaspoons hot mustard
1 tablespoon sweet mustard
2 spring onions
4 small, round goat cheese
- 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.
- Clean spring onions, rinse and cut into small strips.
- Arrange goats cheese with prunes in the mustard sauce and spring onions.
Canapes and Savoury Snacks, LP Prep Under 15 mins, Starters and Appetizers,