Creamy Strawberry Cheese with Rye Crunch

Ingredients

• 500 g strawberries
• 3 sprigs Mint
• 0.5 lime (juice)
• 150 g rye bread (sliced)
• 30 g hazelnuts (2 tbsp)
• 30 g blanched almonds (2 tbsp)
• 2 tbsp liquid honey
• 2 tsp butter (10 g)
• 800 g creamy cheese

Instructions

1. 1.

   Wash and clean the strawberries, then cut them in half or quarters depending on size. Wash the mint, pat dry, remove leaves, set a few aside for garnish; finely slice the rest into strips and mix with lime juice, letting it macerate for about 10 minutes.

2. 2.

   Meanwhile, cut the rye bread into roughly 1 cm cubes. Roughly chop the hazelnuts and almonds. In a hot pan without oil over medium heat, toast the rye cubes, nuts, and almonds for 5 minutes. Add honey and butter, stirring, and let everything lightly caramelize for about 3 minutes before removing from heat.

3. 3.

   To serve, place creamy cheese in bowls and top with marinated strawberries, warm rye‑nut mix, and mint leaves.