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Whipped Knubbost with roast cherry tomatoes, garlic and basil on a glass plate, with flatbread beside it

Recipe

Whipped Knubbost with roast tomatoes

A simple small dish from our cheese and wine tasting. The Knubbost is whipped light with a little cream cheese and honey, and the roast tomatoes go on warm. Serve with mysebrau or another flatbread for dipping.

Serves
4 people as a small dish
Time
30 minutes

Ingredients

Roast tomatoes

  • 1 punnet of cherry tomatoes (about 250 g)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • Salt, pepper and fresh basil

Whipped Knubbost

  • 200 g Knubbost naturell
  • 3 tbsp Kremost med kvitlauk
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Mysebrau or another flatbread to serve

Method

  1. Heat the oven to 200 °C.
  2. Put the tomatoes and garlic in an ovenproof dish, drizzle with olive oil, season with salt and pepper and scatter over a little basil. Roast until the tomatoes have burst, about 20 minutes.
  3. Whip the Knubbost, cream cheese, honey and olive oil in a food processor or with a hand mixer until light and smooth.
  4. Spread the whipped cheese over a plate, spoon the warm tomatoes on top and serve with flatbread.

Tip

Toast the mysebrau lightly in the oven for the last few minutes to make it extra crisp.

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Whipped Knubbost with roast tomatoes | Lega Ysteri og Bakeri