Valerie Lugonja
This recipe offers quark au naturel. Slather generously on a croustade (the French culinary term for a crisp piece of bread) and adorn with a combination of herbs from the accompanying herb bouquet.
Take quark out of fridge 15 minutes before serving, as cheeses are best served at room temperature.
Edible flowers make the herb bouquet wonderful and varied throughout the summer and fall. Scarlet runner bean flowers are beautiful, as are chive flowers, borage blooms, arugula flowers, lavender, bachelor buttons, and any other herb flower. If plating for a crowd seated closely together, use a medium vase stuffed with fresh herbs and a bowl of fresh quark surrounded by croustades, with a variety of finishing salts and cold-pressed oils. Tear and taste in unison.
Fresh Quark Croustades with Herb Bouquet
Ingredients
- 2 oz (60 g) quark
- 3 croustades (using bread of choice) or lentil crackers
- Variety of fresh herbs, such as rosemary, chives, tarragon, basil, mint, and dill
- Variety of finishing salts, such as black and red Hawaiian salt and fleur de sel
- Variety of cold-pressed oils such as extra-virgin olive, pistachio, and walnut
- Miniature vase, per person
Nutrition
Per serving:
- calories118
- protein12g
- fat1g
- saturated fat1g
- trans fat0g
- carbohydrates14g
- sugars3g
- fibre2g
- sodium2mg
Directions
01
Plate quark and croustades. Add vase filled with available fresh herbs.
02
Slather quark onto croustades; select a fresh herb combination and sprinkle over quark. Add finishing salt and flavoured oil, as desired. Eat immediately.
