Spicy cheese and tomato snails

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove tomatoes from the oil, dab dry and finely dice 30 g. Halve 30 g olives lengthwise and cut into thin slices. Crumble feta cheese. Wash the herbs, dab dry and finely chop the needles/leaves of 2 stems each. Mix cream cheese, chopped herbs, olives, tomatoes and olive oil and season with salt and pepper.

2. 2

   Mix quark, 6 tablespoons of milk, oil and salt. Mix flour and baking powder, stir half into the quark mixture. Knead in the remaining flour. Roll out the dough on a floured work surface to a rectangle of about 40 x 30 cm. Spread the cream cheese mixture on top and roll up from the long side. Cut the roll with a sharp knife into approx. 22 slices. Place snails on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Cover them at the end if necessary. Cut 4 olives in half lengthwise.

3. 3

   Cut the roll with a sharp knife into approx. 22 slices. Place snails on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Cover them at the end if necessary. Cut 4 olives in half lengthwise. Cut the remaining tomatoes into strips. Let the snails cool down a bit, garnish with thyme, rosemary, olives and tomatoes and serve cold or lukewarm.

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
110 kcal

CARBS
11 g

FATS
6 g

PROTEINS
3 g