Crispbread with gorgonzola pear quark

Name: Crispbread with gorgonzola pear quark
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 10 g Walnut kernels; 20 g Gorgonzola cheese; 2 tablespoons (30 g each) Low-fat curd; 1 tablespoon (10 g) Milk; 1 TEASPOON Lemon juice; 1 pinch Sugar; 1/2 (approx. 65 g) Pear; 2 discs (approx. 26 g) round crispbread; 7-10 Tbsp Thyme

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

10 g Walnut kernels
20 g Gorgonzola cheese
2 tablespoons (30 g each) Low-fat curd
1 tablespoon (10 g) Milk
1 TEASPOON Lemon juice
1 pinch Sugar
1/2 (approx. 65 g) Pear
2 discs (approx. 26 g) round crispbread
7-10 Tbsp Thyme

Directions

1
Coarsely chop the walnuts and roast them in a pan without fat for about 3 minutes. Mix gorgonzola, curd and milk, season with lemon and sugar. Halve the pear half, remove the core.
2
Cut quarters into cubes and fold into the quark. Spread the quark on the crispbread, sprinkle with nuts and garnish with thyme.