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.