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Export 8 ingredients for grocery delivery
Step 1
Quarter each slice of pumpernickel.
Step 2
In a blender mix Bavaria Blue cheese and cream cheese until soft. Place cheese in piping bag.
Step 3
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.
Step 4
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.
Step 5
Pipe cheese mixture on each piece of pumpernickel, top with gooseberry chutney and garnish with a piece of hazelnut brittle.
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