Emmentaler AOP tartare

20 minutes

simple

Ingredients

Ingredients for 4 servings

2 tbsp hazelnuts
250 g Emmentaler AOP
1 small red pepper
100 g dried apricots
1-2 spring onions
125 g low-fat quark
1 tbsp mustard
1 tbsp marjoram
Salt, pepper

Star of the dish

Emmentaler AOP Organic Mild/Classic

Preparation

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.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

MORE INSPIRATION
TO COOK

MORE RECIPE IDEAS

Finger food/Snack

Emmentaler AOP tartare

Ingredients for 4 servings

MORE RECIPE IDEAS

Emmentaler sandwich with pears

Cheese Terrine with Bresaola

Spring vegetables in an orange-honey sauce

Suche

Schnelleinstieg

Search

Quick access