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🍽️ Vegetable Crostini with Salsa

160 kcal · 30 min · 4 servings

Ingredients

• 150 g Quark
• 100 g Cream cheese (2% fat)
• Salt
• Pepper
• 3 Tomatoes
• 1 Zucchini
• 0.5 Cucumber
• 2 Bell peppers (yellow and red)
• 10 g Parsley (0.5 bunch)
• 15 g small capers (1 tbsp)
• 2 tbsp Olive oil
• 1 Garlic clove

Instructions

1. 1. Whisk the quark and cream cheese in a bowl until the mixture is smooth and creamy.
2. 2. Season the quark and cream cheese mixture with salt and pepper to taste.
3. 3. Dip the tomatoes briefly into boiling water to blanch them (cook briefly in boiling water).
4. 4. Remove the tomatoes and rinse them immediately under cold water to stop the cooking process.
5. 5. Peel the loosened skin off the tomatoes.
6. 6. Cut out the hard stem areas of the tomatoes in a wedge shape.
7. 7. Remove the insides with the seeds and dice the tomato flesh into fine cubes.
8. 8. Wash the zucchini and the half cucumber thoroughly.
9. 9. Remove the hard ends of the zucchini and cucumber (trim).
10. 10. Slice the zucchini and cucumber diagonally into slices about 1.5 cm thick.
11. 11. Wash the bell peppers thoroughly.
12. 12. Cut the bell peppers into quarters.
13. 13. Remove the seeds and white pith from the bell pepper quarters.
14. 14. Wash the parsley thoroughly.
15. 15. Shake the parsley dry to remove excess water.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Mix the chopped parsley with the capers, oil, and diced tomatoes.
19. 19. Peel the garlic clove.
20. 20. Press the garlic directly into the tomato mixture.
21. 21. Season the salsa with pepper.
22. 22. Spread the cream cheese mixture over the prepared vegetable slices.
23. 23. Distribute the fresh salsa evenly over the cream cheese-coated vegetable slices.

Nutrition per serving

• kcal: 160
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 12 g