Käserezept, Frühlingsschnitten vom Sternekoch

Spring Bites

Our «Bodenseekäse» makes its big entrance in this recipe for a tasty canapé; or special snack! First, prepare a pistou from pine nuts, herbs, olive oil, cottage cheese, and «Bodenseekäse». Pistou is a cold Provençal sauce similar to Italian pesto. Spread the pistou over the slices of rye bread and garnish with asparagus tips, tomatoes, fennel, and rocket. Your healthy and delicious Spring Bites are now ready!

  • Breakfast and brunch
  • Snacks
  • Aperitif and appetizers


serves 4 Personen
5 g pine nuts
20 g basil
20 ml extra-virgin olive oil
a little flat-leaf parsley, dill fronds, marjoram, and rocket
Spring tart
4 slices coarse rye bread
50 g «Bodenseekäse», cut into small cubes
50 g cottage cheese
Thai asparagus tips
50 g petit pois
rocket and fennel


  1. Pistou

    Toast the pine nuts in a pan until lightly browned.

    Combine the fresh herbs, rocket, olive oil, and pine nuts to form an homogeneous mixture.

  2. Spring tart

    Combine pistou with «Bodenseekäse» and cottage cheese.

    Spread the mixture on the rye bread.

    Garnish with asparagus tips, tomatoes, fennel, and rocket.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

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Cheese types used

Hintergrundbild - Bodenseekäse
Käselaib Bodenseekäse

Our «Bodenseekäse» takes six to eight weeks to mature and develop its mild and creamy subtlety. We regularly check how much it has ripened, both manually and by using our instinct. Our «Bodenseekäse» is the unique result of our passion for cheesemaking and the perfect raw ingredient. Ultra mild and creamy – sheer indulgence. Wonderfully light and delicate, this cheese takes center stage on any cheeseboard or breakfast table. An homage to the beautiful landscape of our Lake Constance.

Brioche mit Trüffel, Käserezept von Christian Kuchler
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