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Wild garlic cheese biscuits

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Ingredients for 4 servings:

  • 150 g sheep’s milk curd
  • 4 tbsp wild garlic pesto with pine nuts (homemade if possible)
  • 200 g Emmental cheese, grated
  • 3 medium-sized eggs, size M
  • 125 g goat cheese with fenugreek, in thin slices

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finger food

Preheat the oven to 200°C (400°F). Mix the quark with the Emmental cheese, eggs, and pesto. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for approximately 15-20 minutes, until golden brown. Let cool slightly. Top one half with the goat cheese. Fold the other half over the top and press down lightly. Return to the oven for another 10 minutes. Let cool and cut into cubes. Perfect for parties. Easy to prepare.

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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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