Recipe: Deutsche Frühlings-Bruschetta

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)

Serves 1-2

Ingredients:

• 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:

• 50g rhubarb

• 50g strawberries

• 1 tbsp balsamic vinegar, plus a dash extra

• 1 tsp sugar

Instructions:

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.