Goat cheese with sea buckthorn sauce

Ingredients

• 250 Stachelbeeren
• 250 g Pflaumen
• 2 Schalotten
• 1 mild green chili pepper
• 125 ml white wine vinegar
• 1 tsp mustard powder
• 50 g Brown sugar
• Salt
• Cayenne pepper
• 4 small goat cheese rounds
• 2 tbsp honey
• lemon thyme (for garnish)

Instructions

1. 1.

   Wash the sea buckthorn berries and drain well. Wash, halve, pit, and quarter the plums. Peel and roughly dice the shallots. Rinse, trim, and slice the chili peppers into rings. Boil the vinegar with 100 ml water, mustard powder, and sugar. Simmer for about 10 minutes, then add the fruit and shallots, stirring occasionally, and continue to simmer gently for another 10–15 minutes until a chutney forms. Season with salt and cayenne pepper. Remove from heat and let cool.

2. 2.

   Place the goat cheese on a parchment‑lined baking sheet and drizzle with honey. Bake under the preheated oven grill for 5–10 minutes until golden brown. Serve topped with the sea buckthorn chutney and garnished with lemon thyme.