Berry chutney with baked Tomme

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 455 Kcal, 22g Protein, 33g Carbohydrates, 23g Fat


  • Berry chutney
  • 250 g blackberries
  • 250 g red currants
  • 80 g cane sugar
  • 1 red onions, thinly sliced
  • 1 cm ginger
  • 2 tbsp water
  • 2 tbsp crema di Balsamico (balsamic cream)
  • 2 sprigs thyme
  • Baked Tommes
  • 4 sprigs thyme
  • 4 Tomme cheese (each approx. 100 g)
  • a little sea salt
  • To serve
  • a little Tasmanian mountain pepper
  • Utensils
  • 4 jars rinsed in hot water (each approx. 150 ml) with lids

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  • Berry chutney

    Place the blackberries and all the other ingredients up to and including the thyme in a pan, bring to the boil while stirring, cover and reduce for approx. 30 mins. over a medium heat, stirring occasionally. Fill the prepared jars with the mixture, seal immediately and leave to cool on a cloth.
  • Baked Tommes

    Place the Tommes on a baking tray lined with baking paper, season with salt, sprinkle with thyme. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
  • To serve

    Spoon the chutney on top of the cheese, season.
  • Serve with:

    Toasted pagnol bread

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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