Abbey cheese & traditional nut bread with rhubarb & fennel compote
Ingredients:
4 pieces of abbey cheese
4 slices of traditional nut bread
½ fennel
4 pieces of rhubarb
7 tablespoons (200 g) of sugar
almond flakes
Recept:
Put the abbey cheese on a piece of grilled nut bread. Serve with a rhubarb compote. The preparation is very simple: cut the rhubarb into small pieces, do the same with the fennel and stew together with the sugar into a compote. Let cool and serve with the cheese and the grilled bread Finish the dish with roasted almond flakes.
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