Cumin-toasted Malax Loaf
(approx. 10 slices)

Clarify the butter, add the sugar and cumin, leave to simmer for a while and pour through a sieve. Cut thin slices of the Malax Loaf, quick fry in the cumin butter, roll around the handle of a spoon and leave to dry.

Tomato compote (serves 4)

Boil some water in a saucepan, make cross-cuts in the tomatoes, dip
the tomatoes in the boiling water and remove as soon the skins start
to peel off. Cool quickly in ice water. Peel off the tomato skins, cut the tomatoes
into wedges and remove the seeds. Cut the tomato flesh into small cubes.
Clean the chillies and cut them into thin strips. Melt the sugar in a saucepan
until golden brown, add the white wine and leave to simmer for a while,
add the tomato cubes, chillies and spices and stir for a short while.
Cool thoroughly.

When preparing the portions, place a roll of the toasted Malax Loaf
on a plate, insert a couple of slices of the vintner’s cheese in the roll
and put a tablespoonful of the tomato compote on top. Garnish with e.g. fresh oregano (optional).