Herb-roasted bread with dip

Name: Herb-roasted bread with dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Lettuce (e.g. rocket); 7-10 Tbsp or 100 g cucumber; 2 small tomatoes; 1 package (200 g) Sour cream or herb quark; 7-10 Tbsp salt, white pepper; 1/2 bunch Parsley; 2 tablespoons (40 g) soft butter; 1/2 (approx. 125 g) Baguette bread; 1-2 Garlic cloves

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Lettuce (e.g. rocket)
7-10 Tbsp or 100 g cucumber
2 small tomatoes
1 package (200 g) Sour cream or herb quark
7-10 Tbsp salt, white pepper
1/2 bunch Parsley
2 tablespoons (40 g) soft butter
1/2 (approx. 125 g) Baguette bread
1-2 Garlic cloves

Directions

1
Clean and wash lettuce or cucumber and tomatoes. Chop lettuce or cucumber except for a few leaves or slices. Remove seeds from tomatoes, dice finely
2
Mix sour cream, chopped lettuce and tomatoes. Season to taste with salt and pepper
3
Wash and chop the parsley and knead with butter. Season with salt and pepper. Cut baguette into 12 slices. Spread with herb butter. Peel garlic, cut into slices and add to the baguette.
4
Bake in a hot oven (electric cooker: 225 °C / convection oven 200 °C / gas: level 4) for 8-10 minutes until crispy. Serve with sour cream and remaining salad