Uhiesig
Rheinhessische Crostini
with wild herb spitekäs, wine turmeric apple, stewed cabbage and bratwurst chips
Uhiesig
with wild herb spitekäs, wine turmeric apple, stewed cabbage and bratwurst chips
Ingredients for 12 crostini
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