Nut-quark spread

Name: Nut-quark spread
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Walnut kernels; 50 g dried tomatoes in oil (glass); 3 Spring onions; 4 Stem(s) Basil; 250 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 round discs of pumpernickel (à approx. 35 g, approx. 9 cm Ø)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Walnut kernels
50 g dried tomatoes in oil (glass)
3 Spring onions
4 Stem(s) Basil
250 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 round discs of pumpernickel (à approx. 35 g, approx. 9 cm Ø)

Directions

1
Chop the walnuts and roast them in a pan without fat until brown. Put the tomatoes in a sieve and collect the oil. Clean and wash spring onions, dab dry and cut into fine rings. Pluck basil leaves from the stalks and cut into fine strips except for a little bit for garnishing. Chop tomatoes finely
2
Mix walnuts, except for a little bit for sprinkling, spring onions, basil, tomatoes, 3 tablespoons of tomato oil and low-fat curd, season with salt, pepper and sugar. Spread the slices with it
3
Arrange on plates. Sprinkle with walnuts and garnish with basil