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🍽️ Three delicious herb appetizers

521 kcal · 30 min · 4 servings

Ingredients

• 1 bunch mixed herbs (dill, chives, parsley, basil)
• 200 g quark
• 200 g cream cheese
• 1 clove of garlic
• 1 tbsp olive oil
• 1 loaf ciabatta
• 3 carrots
• 3 stalks celery
• 50 g parmesan
• 1 tbsp oil
• 1 handful borage leaves
• 0.5 bunch mixed herbs (dill, parsley, chives)
• salt
• pepper
• 1 handful purslane
• 0.5 small iceberg lettuce
• 0.5 young head lettuce
• 0.5 bunch mixed herbs (parsley, chives, basil)
• 250 g cherry tomatoes
• 2 tbsp oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp water

Instructions

1. 1. Wash the herbs and shake them dry.
2. 2. Finely chop the herbs.
3. 3. Peel the garlic clove and press it.
4. 4. Mix quark, cream cheese, pressed garlic, salt, and pepper in a bowl.
5. 5. Stir the chopped herbs into the quark mixture.
6. 6. Season the cream with salt and pepper.
7. 7. Transfer the mixture into a bowl.
8. 8. Place the bowl in the freezer until the cream is slightly frozen.
9. 9. Slice the ciabatta bread.
10. 10. Toast the bread slices in the oven at 200 degrees Celsius.
11. 11. Peel the carrots.
12. 12. Grate the carrots finely.
13. 13. Clean the celery stalks.
14. 14. Grate the celery finely as well.
15. 15. Wash the herbs and shake them dry.
16. 16. Finely chop the herbs.
17. 17. Wash the borage leaves.
18. 18. Finely chop the borage leaves.
19. 19. Heat the oil in a pan.
20. 20. Sauté the celery and carrots in the hot oil.
21. 21. Grate the parmesan over the vegetables.
22. 22. Stir the chopped herbs and borage leaves into the vegetables.
23. 23. Season the vegetable filling with salt and pepper.
24. 24. Spread the vegetable mixture onto the toasted bread slices.
25. 25. Wash the head lettuce and the iceberg lettuce.
26. 26. Cut the lettuces into thin strips.
27. 27. Wash the purslane.
28. 28. Shake the purslane dry.
29. 29. Wash the remaining herbs.
30. 30. Shake the herbs dry.
31. 31. Finely chop the herbs.
32. 32. Whisk all dressing ingredients together in a small bowl.
33. 33. Stir the chopped herbs into the dressing.
34. 34. Blanch the tomatoes by briefly placing them in boiling water.
35. 35. Peel the tomatoes after blanching.
36. 36. Arrange the salad and tomatoes on a plate.
37. 37. Add the purslane to the tomatoes and salad.
38. 38. Drizzle the salad with the herb vinaigrette.
39. 39. Arrange the crostini on a separate plate.
40. 40. Take the quark cream out of the freezer.
41. 41. Scoop balls out of the quark cream using an ice cream scoop.
42. 42. Place the quark balls in a small bowl.
43. 43. Drizzle the quark balls with olive oil.

Nutrition per serving

• kcal: 521
• Protein: 23 g · Fett/Fat: 31 g · Carbs: 37 g