INGREDIENTS

250 grams of Adobera Cheese

200 grams of Jamaica ate

3 tablespoons of agave honey

2 tablespoons of mint leaves

3 tablespoons of dried cranberries

2 cups of green tomatoes

1 serrano pepper

1/2 cup of refined sugar

10 grams of butter

1 teaspoon of white vinegar

2 tablespoons of  water

Toasted bread 

PREPARATION

FOR THE MARMALADE:

1. Wash and rinse the green tomatoes thoroughly.

2. Finely chop the green tomatoes.

3. Put the butter in a frying pan. Add the chopped green tomatoes, then the sugar and vinegar to avoid caramelization, mix. Gradually add the water, being careful of obtaining a light consistency.

4. Remove from heat and set aside.

FOR THE PRESENTATION:

5. Slice the Adobera Cheese and the Jamaica ate so that they are of the same size and thickness, about 0.5 cm wide.

6. Arrange in the center of the plate, alternating a slice of Adobera Cheese and a slice of Jamaica. Cover with agave honey and decorate with mint leaves and dried blueberries.

7. Serve on the side tomato marmalade and a slice of toasted bread.