A very festive canape of piped bluecheese mousse topped with gooseberry chutney and homemade hazelnut brittle. Recipe courtesy of Chef Uta Schepers.
Servings 40 canapes
- 10 slices pumpernickel
- 1 lb Bavaria blue cheese
- 5 oz cream cheese
- 12 oz gooseberries drained and roughly chopped
- 2 beach plums finely diced
- 2 tbsp lemon juice
- 1/2 cup white wine
- sugar as needed
- 1 cup hazelnuts chopped
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University
Quarter each slice of pumpernickel.
In a blender mix Bavaria Blue cheese and cream cheese until soft. Place cheese in piping bag.
In a small sauce pan, caramelize 3 tablespoons of sugar. Add plums and deglaze with white wine. Add gooseberries and lemon juice and simmer at low heat until all liquid is evaporated.
In a medium size saute pan melt sugar, add hazelnuts and caramelize. Pour sugar and nuts onto silpat mat and allow to cool. When cooled, break the brittle into small pieces.
Pipe cheese mixture on each piece of pumpernickel, top with gooseberry chutney and garnish with a piece of hazelnut brittle.