Rheinhessen Crostini, © Uhiesig© Uhiesig


Rheinhessische Crostini

with wild herb spitekäs, wine turmeric apple, stewed cabbage and bratwurst chips

Ingredients for 12 crostini

  • 12 slices of baguette
  • 1/2 small cabbage
  • 1 can of sausage
  • 2 apples
  • 2 spring onions
  • 2 tsp wild herb pesto
  • 100 g cream cheese natural
  • 100 g of cottage cheese
  • 50 ml of cream
  • 100 ml Gray Burgundy
  • 1/2 tsp turmeric
  • 1 pinch of cinnamon
  • 1 pinch of paprika (pink)
  • 3 tsp butter
  • Salt pepper

And this is how it works:

Wild herbs and bacon - stir cream cheese, quark and cream into a creamy mixture. Cut a spring onion into thin rings and stir in the mixture with 2 teaspoons of wild herb pesto. Season with salt and pepper and keep cool.

Turmeric apple - Wash apples and remove seeds. Cut into small, even cubes and sauté with 1 tsp butter in a small saucepan. Season with 1 pinch of turmeric and cinnamon. Deglaze with the gray burgundy and cook for about 8 minutes until the liquid is absorbed.

Stewed cabbage - cut white cabbage into thin strips. Melt the butter in a pan and fry the cabbage until it turns slightly brown. Season with salt and pepper. Deglaze with a glass of water, put a lid on the pan and braise the cabbage until it is brownish and cooked. If necessary, add water so that the cabbage does not burn.

Bratwurst Chips - Cut the bratwurst into small strips (about 2 cm wide, 3 cm long and 0.5 cm thick). Fry in a pan (without fat) until the sausage is evenly brown and crispy. Then the spring onions come into the pan and are glazed.

Crostini - Brown the baguette slices in a pan. Then each about 2 teaspoons of Spundekäs distribute on a slice of baguette. Put the stewed cabbage on top and top with about 2 teaspoons of turmeric and apple pieces. The bratwurst comes at the end on top and is topped with a little glazed spring onions.

Source: Blog post Uhiesig