Fresh cheese with tomato compote

Method

1. De-seed and dice the tomatoes and do the same with the other fruit. 
2. Cut the onion and lime peel into julienne, very thinly. 
3. Blanch the lime. 
4. Grate the ginger. 
5. Boil vinegar with sugar, 200 ml of water and all the other ingredients. Cook with the lid on for 45 minutes on a medium heat. 
6. Let the chutney cool down. 
7. Serve the fresh goat cheese with chutney and the Ponti Gastronomic Glaze.

Chef's tip

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Serving suggestion

Serve after a starter (or as an appetiser), together with a nice colourful salad and some crusty homemade bread (or crackers/croutons).

Wine selection

Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821, Syrah, Shiraz or Gewürztraminer.

Family tip

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Dish history

There is an old Italian adage saying 'don't let the farmer find out how good it is to eat cheese with pears', suggesting that that supreme taste could stop him from selling his produce. In fact, this combination is so amazingly good that you might think that's a possibility! There are many ways in which you can enjoy cheese and fruits together, and one option is to eat the former with some jam on top: try for instance some mature stinky cheese with a spoonful of blueberries jam.. or fresh goat's cheese with this homemade chutney!