Queso Blanco Fruit Compote

By Chef John Esser

Servings: 6

INGREDIENTS:

1 cup fresh blueberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup diced apples
1 cup diced fresh pineapple
3 tablespoons blackberry jam
6 ounces Wisconsin queso blanco cheese, sliced into twelve 1/2-inch-wide strips
1 ounce shelled, salted sunflower seeds

COOKING DIRECTIONS:

Combine the berries, apples, pineapple, and jam in a medium bowl and gently mix.

Heat a nonstick fry pan to medium-high, and fry the cheese strips for 30 seconds on each side. Remove from the pan and cut the strips into cubes.

Divide the fruit mixture among six salad plates, and top with the fried cheese cubes. Top each serving with sunflower seeds and serve immediately, while the cheese is warm.

Thanks to wisconsin cheese food service