The cheese will balance perfectly the acidity of the lime and counters the sweetness of the fruits with its salty hints
Serve the baguettes immediately to keep the topping fresh and the bread crunchy
Peel the kiwi’s and cut them in small cubes. Wash the blueberries and slice them in 2 or 3 (depending on their size). Place the kiwi cubes and blueberry slices in a bowl and crumble the white cheese over it. Shred the lime until you have ½ tsp of zest and add this to the bowl. Squeeze the lime and pour 5 ml lime juice over the mixture before covering the bowl with a towel and placing it in the fridge for 15 min. Preheat the oven to 190°C. Slice the baguette diagonally into equal pieces and place them on a baking plate covered with baking paper. Place the baguette slices in the oven for approx. 5 min until they are crunchy. Take the breads out of the oven and brush them lightly with some olive oil. Sprinkle the fruit and cheese salad on top and finish with some drips of honey.