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Fresh Quark Croustades with Herb Bouquet

Serves 1.


    Fresh Quark Croustades with Herb Bouquet

    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


    • 2 oz (60 g) quark
    • 3 croustades (using bread of choice) or lentil crackers
    For serving
    • 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


    Per serving:

    • calories118
    • protein12g
    • fat1g
      • saturated fat1g
      • trans fat0g
    • carbohydrates14g
      • sugars3g
      • fibre2g
    • sodium2mg



    Plate quark and croustades. Add vase filled with available fresh herbs.


    Slather quark onto croustades; select a fresh herb combination and sprinkle over quark. Add finishing salt and flavoured oil, as desired. Eat immediately.


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    This recipe is part of the Cheese Making at Home collection.



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