Gorgonzola with toast and chutney from OMER.

Gorgonzola omer


  • 300 g gorgonzola
  • 1 mango
  • 1 bunch of coriander
  • 1 tbsp chopped coriander bulbs
  • 1 tbsp Sirop de Liège
  • 1 dl Jerez vinegar
  • 1 dl OMER.
  • 4 thick slices of multigrain bread


For 4 persons
  1. Roast the coriander bulbs in a dry pan for 2 minutes.
  2. Add diced mango. (1/2 cm cubes)
  3. Fry briefly and deglaze with Jerez vinegar and OMER. Add the Liège syrup and let it reduce until it forms a nice compote. Leave to cool.
  4. Roast the toast in an oven at 180 degrees. Lay nice slices of Gorgonzola on the warm toast.
  5. Put a spoonful of chutney over the Gorgonzola and finish with fresh, chopped coriander.

Pour a fresh OMER. Traditional Blond and enjoy this food pairing!

DSC 8070 Omer selected HR 3

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