Cheese and herb crust for gratinating

Ingredients for 1 servings:

• 100 g mixed herbs (mix of chives, parsley and basil)*
• 150 g herb cream cheese
• 35 g butter, room temperature
• 1 small onion(s)
• 3 garlic cloves
• Salt and pepper, freshly ground
• 25 g oat bran

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Low-carb suitable – for vegetables, potatoes, fish or meat

* The weight of the herbs included the stems for parsley and basil. However, I picked the leaves off the basil and left out the thick parsley stems. Peel and finely dice the onion and garlic. Place the diced herbs in a bowl. Wash and dry all herbs if necessary, and chop them not too finely. Add the herbs to the bowl with the remaining ingredients and mix everything thoroughly. The mixture will keep in a sealed container in the refrigerator for a few days. Notes: Feel free to use other herbs according to taste. Be careful with the salt, as the herb cream cheese already contains salt. Alternatively, you can also use natural cream cheese. In the photo, I have halved a chicory and baked it. I used about a third of the mixture for this. In my one-person household, I like to bake different ingredients.