Various Herb Appetizers

Ingredients

• 1 bunch mixed herbs (dill, chives, parsley, basil)
• 200 g Low-fat quark
• 200 g Cream cheese
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 loaf ciabatta
• 3 Carrots
• 3 celery stalks
• 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 romaine 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 and dry the herbs, then finely chop them. Peel and press the garlic. Mix quark, cream cheese, garlic, salt, and pepper together; fold in the herbs and taste. Transfer the mixture to a bowl and place it in the freezer to chill.

2. 2.

   Slice the ciabatta into rounds and toast them in the oven at 200°C. Peel and grate the carrots; trim and finely grate the celery stalks. Wash, dry, and chop the herbs; wash and finely chop the borage leaves as well. Heat oil in a pan and sauté the celery and carrots. Grate parmesan over the mixture, fold in the herbs, and season with salt and pepper. Spread the mixture onto the toasted bread.

3. 3.

   Wash the iceberg and romaine lettuce, then cut into strips. Wash purslane and dry it; wash the remaining herbs, dry, and finely chop them. Combine all dressing ingredients and mix in the herbs. Blanch the tomatoes in boiling water, peel, and cool. Arrange lettuce, tomatoes, and purslane on a plate and drizzle with herb vinaigrette. Place crostini on another plate. Remove the chilled quark cream from the freezer, scoop balls with an ice cream scoop, arrange them in a bowl, and drizzle with olive oil.