Two kinds of vegetable tapas

Ingredients for 4 servings:

• 1 stalk(s) baguette(s)
• some olive oil, for roasting
• 3 tbsp curd
• 1 tsp black olives, chopped
• 1 tsp chervil, finely chopped
• 1 pinch lemon thyme, finely chopped
• 3 dashes of Tabasco
• 100 g beans (Kenyan beans), blanched
• 150 g celery, blanched
• 4 cherry tomatoes, peeled
• 2 black olives, cut into strips
• 4 flowers, edible, e.g. borage flowers
• 1 shallot(s), very finely diced
• 1 pinch of garlic, finely chopped
• 1 tsp tarragon, finely chopped
• 1 pinch Dijon mustard
• 1 pinch(s) of sugar
• 1 tbsp vinegar (red wine and sherry vinegar), each
• 50 ml chicken stock
• 50 ml olive oil
• Salt and pepper, from the mill
• 80 g cheese, Reblochon – (Swiss raw milk cheese)
• 40 g quark
• 1 tsp honey (acacia honey)
• 1 tsp walnuts, finely chopped
• 1 dashes lemon juice
• 1 pinch(s) of cayenne pepper
• 1 tbsp raisins, soaked
• 150 g cauliflower florets, blanched
• 150 g broccoli florets, blanched
• some raisins
• some pine nuts, roasted

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Vegetarian tapas

Cut the baguette into 2 cm thick slices. Heat the olive oil in a non-stick pan and toast the bread slices on both sides. For the first topping, mix the quark with the chopped olives, chervil, and lemon thyme. Season with Tabasco, salt, and pepper. Cut the blanched Kenya beans and celery to the size of the bread slices. Halve the tomatoes. Mix the diced shallots, garlic, tarragon, mustard, sugar, both vinegars, chicken stock, olive oil, salt, and pepper to make a vinaigrette and halve the slices. Marinate the beans and celery pieces separately in one half of the vinaigrette. Spread some of the quark mixture on four slices of bread and top with the marinated vegetables. Place the tomato half on top, cut-side up, and top with a small quark dumpling. Garnish with sliced ​​olives and a borage flower. For the second topping, strain the Reblochon cheese through a sieve and mix it in a bowl with the quark, honey, and finely chopped nuts. Season with lemon juice, cayenne pepper, and salt. Finally, stir in the raisins. Marinate the cauliflower and broccoli separately in the remaining vinaigrette. Spread some of the cheese cream on four slices of bread and arrange the vegetable florets on top. Place a cheese gnocchi on top of the vegetables and garnish with raisins and pine nuts.