120 g Roquefort
150 g gingerbread
2 onions (120g approx.)
1 table spoon of brown sugar
Start preparing the onion chutney. Slice the onions, and cook gently in a pan, once well candied, add one tablespoon of brown sugar to caramelize the onions.
Remove from the pan and leave to cool down.
In the meantime cut gingerbread in thin slices, Roquefort in small dices
Spread a small quantity of onion chutney on a gingerbread slice, add a dice of Roquefort, some pepper….and taste.
Quick and easy !