Herb quark with sprouts on pumpernickel

Name: Herb quark with sprouts on pumpernickel
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2 stem(s) Parsley and basil; 125 g Buttermilk quark (0,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 cherry tomatoes; 1 TABLESPOON Radish sprouts; 3 (40 g) round slices of pumpernickel; 2 Oranges

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

2 stem(s) Parsley and basil
125 g Buttermilk quark (0,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 cherry tomatoes
1 TABLESPOON Radish sprouts
3 (40 g) round slices of pumpernickel
2 Oranges

Directions

1
Wash the parsley and basil and dab dry, put some basil aside for garnishing. Chop the remaining herbs coarsely and puree them finely with curd cheese. Season to taste with salt and pepper.
2
Wash the tomatoes, dab dry and cut in half. Wash the sprouts and drain well. Put quark in a piping bag. Spray 3 spots on each pumpernickel disc. Serve with sprouts, tomatoes and basil.
3
Squeeze oranges, add juice.