• Käserezept, Frühlingsschnitten vom Sternekoch
  • Rezept mit  Käse, Frühlingsschnitten von Christian Kuchler

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!

Christian Kuchler

ingredients

serves 4

Pistou
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
12
Thai asparagus tips
4
radishes
50
g
petit pois
rocket and fennel

Method

 

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.

 

Spring tart:

Combine pistou with “Bodenseekäse” and cottage cheese.

Spread the mixture on the rye bread.

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

 

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Cheese types used

  • Bodenseekäse

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