Easy Summer dishes by Hoersch
Blackberry chutney with cheese toast
For 4 persons
20 g fresh ginger
3 shallots
3 tablespoons of olive oil
30 g sugar
300 g blackberries (preferably small wild berries)
2 tablespoons cider vinegar
1/2 teaspoon cornstarch
1, 5 tablespoons coarse-grained mustard
4 toast slices
120 g blue cheese
2 leaves radicchio
1 tbsp. shelled hemp seeds (alternatively shelled sesame seeds)
4 small dill tweigs
1/2 head romaine lettuce
salt, black pepper
Peel the ginger and the onion. Grate or chop the ginger very finely. Chop the onion finely. Heat 1 tablespoon of oil in a pot. Sauté the ginger and onion gently for about 2 minutes. Sprinkle sugar over it and let it caramelise slightly. Add 250 g berries and vinegar, bring to the boil, cover and simmer for 4-5 minutes over a low heat, stirring occasionally. Stir cornflour with 1 tbsp. water until smooth and mix with the mustard into the chutney. Bring to the boil briefly. Season with salt and pepper. Decant and let cool down for about 30 minutes.
For serving, clean the salad and pluck into individual leaves. Cut large, broad leaves in half lengthwise. Toast the toasts and sprinkle with a little olive oil (1 tablespoon of oil). Heat the remaining oil (1 tbsp.) in a large frying pan. Add romaine lettuce and fry briefly until the leaves fall together. Season lightly with salt and pepper. Mix in the hemp seeds. Cut cheese into 4 slices. Pluck the radicchio into bite-sized pieces. Top toasts with radicchio and cheese. Garnish with dill. Serve the toast with the romaine lettuce and chutney. Spread the rest of the blackberries (50 g) on top.
Preparation time: about 30 minutes (+ about 30 minutes cooling time)