Fried Adyghe Cheese with Raspberry Chutney

Ingredients

• Adyghe cheese 5 oz
• Raspberry leaves 5 oz
• Olive Oil 2 teaspoons
• Flaky sea salt a pinch
• Champagne Vinegar 1 teaspoon
• Herbes de Provence ½ teaspoon

Step-by-Step Guide

Step 1

Place the raspberries in a hot skillet greased with 1 teaspoon of oil.

Step 2

After 30 seconds, cover with a lid and reduce the heat.

Step 3

After 5 minutes, stir well.

Step 4

After 1 minute, add the wine vinegar. Stir and simmer for another 2 minutes.

Step 5

Then transfer to a sauceboat and let cool.

Step 6

In the skillet, heat 1 teaspoon of oil with a pinch of coarse salt.

Step 7

Add the cheese, cut into sticks.

Step 8

Once the bottom side is browned, flip it over and season with dried herbs.

Step 9

Fry until golden brown on all sides over high heat.

Step 10

Transfer to a plate and serve with the sauce.