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