Rambol Crème Nut and Saint Agur with Tomatoes

Lightly caramelize sugar and deglaze with Chardonnay. Let the caramel boil away, season with salt and a few drops of vinegar. Put the tomatoes in the marinande while it is still hot and let them cool in it. Cut the Rambol Crème Nutt and Saint Agur into portions and arrange them with the dried marinated tomatoes. The cheese and tomatoes should be at room temperature when serving for it to taste really good.

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