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.