Updated: Mar 10
Our recipe this week comes in the form of a starter: a spring bruschetta with rhubarb, radishes, rocket, balsamic and cream cheese - a perfect topping on a piece of rye bread or pumpernickel. Try this one out here.
Topped toasts. Photo: randomhh via Pixabay
Deutsche Frühlings-Bruschetta (via Chefkoch)
Pumpernickel or rye bread
Garlic and herb cream cheese, or goats cheese with herbs
A few radishes, finely sliced
Rocket to garnish For the compote:
1 tbsp balsamic vinegar, plus a dash extra
1 tsp sugar
Firstly, prepare the compote. Cut the rhubarb into pieces of approximately 1cm in length, cutting any particularly thick sticks in half, and roughly dice the strawberries. Place the fruit mixture into a saucepan, adding 1 tablespoon of balsamic vinegar and 1 teaspoon of sugar. Cover and simmer on a low heat until the fruit is soft. If too much liquid evaporates from the pan, add a little more water / balsamic vinegar, but this shouldn't be necessary. As soon as the fruit is soft, mash it a little with a fork and, with the lid off, let it boil down a little if necessary. Allow to cool.
Toast 1-2 slices of bread, allow to cool slightly and spread on a thick layer of the soft cheese. Spread on the compote, top with the sliced radishes and finally, garnish with rocket.