Cress‑Egg Quark with Wild Garlic Goat Cheese

Ingredients

• 150 g goat cheese
• 100 g cream cheese
• 1.5 tbsp wild garlic pesto (jar)
• Salt
• pepper (ground)
• pinch ground cumin
• pinch ground coriander
• 1 hard‑boiled egg
• 180 g low‑fat quark
• 60 g sour cream
• 1 tsp medium‑hot mustard
• Salt
• Cayenne pepper
• ½ box garden cress

Instructions

1. 1.

   For the goat cheese with wild garlic, whisk together both cheeses in a bowl until smooth. Stir in the pesto and season with salt, pepper, cumin, and coriander. Let rest for about 30 minutes.

2. 2.

   For the cress quark, peel and finely chop the egg. Mix the quark with sour cream and mustard, seasoning with salt and cayenne pepper. Harvest some cress sprigs with scissors, set aside, add the remaining cress to the quark, and fold in ¾ of the chopped egg. Serve the mixture in bowls garnished with the rest of the egg and cress.