Summer Herb Appetizers
- For the herb cheese balls
- 1 bunch mixed Fresh herbs (Dill, chives, parsley, basil)
- 200 grams Quark
- 200 grams cream cheese
- 1 garlic
- 1 tablespoon olive oil
- For the crostini
- 1 stalk Ciabatta
- 3 carrots
- 3 stalks Celery
- 50 grams Parmesan
- 1 tablespoon vegetable oil
- 1 handful Borage Leaf
- ½ bunch mixed Fresh herbs (Dill, parsley, chives)
For the herb cheese balls: Rinse the herbs, shake dry and chop finely. Peel the garlic and squeeze. Mix together the quark, cream cheese, and garlic. Season with salt and pepper. Add the herbs to taste. Transfer into a bowl and place in the freezer.
For the crostini: Cut the ciabatta into slices and roast in the oven at 200°C (approximately 400°F) until lightly toasted. Peel the carrots and grate finely. Clean the celery and grate finely. Rinse the herbs, shake dry, and chop roughly. Rinse the borage and chop. In a pan, heat the oil and saute the carrot and celery. Grate the Parmesan and mix with the herbs. Season with salt and pepper. Spread the vegetable-herb mixture on the toasted bread.
For the salad: Rinse the lettuce and iceberg lettuce and cut into strips. Rinse the purslane and shake dry. Rinse the remaining herbs, shake dry and chop finely. Whisk together all the ingredients for the dressing and mix with the herbs. Blanch the tomatoes in boiling water and remove the skin. Arrange the lettuce and tomatoes with the purslane on a plate and drizzle with the vinaigrette.
Arrange the crostini on a plate to serve.
Remove the herb cheese from the freezer and scoop into balls with an ice cream scoop. Place in a small bowl and drizzle with olive oil.