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For the chutney
300 g red onions 2 tbsp canola oil 75 g sugar 75 ml balsamic vinegar 1 sprig rosemary 1 star anise 1 cinnamon stick 50 g plum puree Salt and freshly ground black pepper -
For bread and sage
½ country baguette 4 tbsp olive oil 150 g GAZİ Taze peynir cream cheese 100 ml rapeseed oil 1 handful of sage leaves
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Preparation
1. Peel, halve and cut the onions into thin rings. Heat the oil in a small saucepan and sweat the onion rings until translucent and soft over medium heat for 4–5 minutes. Sprinkle with the sugar and lightly caramelise for another 2–3 minutes. Deglaze with the vinegar. Add the plum puree, rosemary, star anise and cinnamon. Allow the chutney to simmer for 15-20 minutes until the liquid only covers the bottom of the pot.
2. Meanwhile, cut the baguette into thin slices. Heat 2 tablespoons of olive oil each in two large pans and fry the bread slices for 2–3 minutes on both sides over medium-high heat. Remove and drain onto kitchen paper and let cool.
3. Heat the canola oil in a small saucepan and fry the sage leaves in batches for 15-20 seconds each. Drain on kitchen paper. Remove rosemary, star anise and cinnamon from the chutney. Season the chutney with salt and pepper and place in a bowl.
4. Spread fresh cheese on the bread slices, then generously spread with the chutney and garnish with one or two fried sage leaves.
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TIP: Make a bigger batch of the chutney. Once it's ready, pour into sterile glass containers while hot. The chutney will keep for several weeks in a cool, dry location.
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recipe of the month.
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