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Spicy tomato cream

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Ingredients for 4 servings:

  • 200 g cherry tomatoes
  • 3 tbsp olive oil
  • 3 black olives, pitted
  • 5 large basil leaves
  • 1 small garlic clove(s)
  • ½ small onion(s)
  • 200 g low-fat curd cheese
  • 3 walnut kernels
  • salt and pepper
  • Parmesan, freshly grated, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

As a dip for flatbread or baguette or as a spread.

Pour olive oil into an ovenproof dish and spread evenly. Halve the tomatoes and arrange them cut-side up in the dish. Bake at 180 degrees Celsius for 30 minutes. Then let them cool briefly. In the meantime, finely chop the walnuts. Remove the tomatoes one by one from the oil and place them in a tall container. Add the olives, basil leaves, garlic, and roughly chopped onion, and puree everything. Mix the mixture with the quark and walnuts and season with salt and pepper. If desired, stir in some grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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