Our recipe this week comes in the form of a starter: a spring bruschetta with rhubarb, radishes, rocket, balsamic and cream cheese - a perfect topping on a piece of rye bread or pumpernickel. Try this one out here.
Topped toasts. Photo: randomhh via Pixabay
Deutsche Frühlings-Bruschetta (via Chefkoch)
Serves 1-2
Ingredients:
Pumpernickel or rye bread
Garlic and herb cream cheese, or goats cheese with herbs
A few radishes, finely sliced
Rocket to garnish For the compote:
50g rhubarb
50g strawberries
1 tbsp balsamic vinegar, plus a dash extra
1 tsp sugar
Instructions:
Firstly, prepare the compote. Cut the rhubarb into pieces of approximately 1cm in length, cutting any particularly thick sticks in half, and roughly dice the strawberries. Place the fruit mixture into a saucepan, adding 1 tablespoon of balsamic vinegar and 1 teaspoon of sugar. Cover and simmer on a low heat until the fruit is soft. If too much liquid evaporates from the pan, add a little more water / balsamic vinegar, but this shouldn't be necessary. As soon as the fruit is soft, mash it a little with a fork and, with the lid off, let it boil down a little if necessary. Allow to cool.
Toast 1-2 slices of bread, allow to cool slightly and spread on a thick layer of the soft cheese. Spread on the compote, top with the sliced radishes and finally, garnish with rocket.
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