Stuffed ciabatta

Ingredients for 1 servings:

• 1 ciabatta, 330 g
• 80 g cream cheese
• 100 g low-fat curd cheese
• 10 g wild garlic, without stems
• 70 g leek, the green part
• 15 g tomato(s), dried
• 100 g asparagus, green
• Salt (wild garlic salt)
• Black pepper, freshly ground
• Chili flakes, from the mill

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with asparagus, wild garlic and dried tomatoes

Cut a 5 cm wide crust off the right or left side of the ciabatta and hollow out the bread with a spoon. It’s easier if you split the bread in half, hollow out two halves, and fill them. Preheat oven to 180°C fan/convection oven. Place cream cheese, quark, and breadcrumbs in a bowl, season well, and mix well. Slice the wild garlic leaves lengthwise, then into fine strips, and add to the bowl. Trim and halve the leeks, cut them into fine strips, and sprinkle them over the quark. Dice the sun-dried tomatoes and add them to the bowl. Peel the lower third of the asparagus, remove the stalks, and slice them, then add to the bowl. Mix everything well and season to taste. Fill the bread with this mixture and put it back together. Wrap the bread first in baking paper, then in aluminum foil, and place it on the middle rack of the oven. Remove after 25-30 minutes and let it rest for 10 minutes. Unwrap, slice, and enjoy. It still tastes good the next day, warmed up in the microwave.