Emmentaler AOP tartare

Toast the hazelnuts in a frying pan withou fat for a few minutes, then roughly chop. Cut the Emmentaler AOP, pepper and apricots in small 1 cm cubes. Finely chop both the white and green parts of the spring onions.

Mix the quark with the mustard and marjoram. Add all the ingredients to the quark, season with salt and pepper and mix well.

Line 4 cups with clear film. Fill with the Emmentaler AOP tartare and press down. Turn upside down onto a plate, remove the cup and foil.

Serve with bread or boiled potatoes.