Radish, Arugula & Lemon Herbed Quark Cheese with Cheese Crackers
Fresh Radishes and Baby Arugula from garden served with Herb and Citrus Quark and Cheesy Crackers.
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Ingredients
Herb Citrus Infused Quark Cheese
Cheesy Crackers
Fresh Radish & Arugula Starter with Infused Quark Cheese & Crackers
Instructions
Herb Lemon Quark Cheese Mixture
  1. To make the Herb Lemon Quark Cheese Mixture first chop finally equal amounts of dill, chives and parsley. Place chopped herbs onto paper towel wrap tightly, rinse under cold water squeezing 2 to 3 time until water comes out clear. Squeeze last time well to remove all excess water. Fluff chopped herbs into bowl.
  2. Measure 1 1/2 tbsp of chopped herbs, 1/2 tsp lemon zest to 8 oz Quark Cheese (Milton Creamery) into bowl. Mix well with spoon until smooth. Adjust seasoning with kosher salt and white pepper. Taste the cheese mixture add the necessary herbs, lemon zest, salt and white pepper to give you a nice up-front lemon and herb tasting cheese mixture.
  3. Using 2 teaspoons quenelle cheese mixture onto sheet tray, then refrigerate until assembly.
Cheesy Crackers
  1. To make cheesy crackers, place Rice Krispies, flour, and butter chunks into work bowl with knife attachment. Process until it looks like cornmeal, add the cheddar cheese, herbs and salt and pepper then process again until combined.
  2. While the processor is running add to the cracker mixture, heavy cream in a steady stream continue adding the cream until mixture comes together into a workable mass. Caution don’t add too much cream, add just enough cream to from a workable dough. Stop machine and remove knife attachment.
  3. Place dough on workable surface and divide dough into 2 pieces, form into a rectangle pieces and wrap with plastic wrap. Refrigerate for 30 minutes so it becomes a more workable dough.
  4. Remove plastic wrap from cracker dough and roll out on lightly floured surface with rolling pin to about 1/8th inch thick. Using pizza cutter cut into desired shapes, squares, rectangles or diamonds. Note you can use cookie cutters too. Dock each cracker with fork.
  5. Using spatula carefully lift shaped crackers onto sheet tray lined with parchment paper. Bake in 325°F oven for 8 to 12 minutes depending on type of oven. Remove and allow to cool. Transfer to a container with a tight fitting lid. Store room temperature for 2 to 3 days.
Assembly
  1. Slice French Radishes on bias about 1/8 to 1/4 inch thick. Fan radish slices in attractive manner. Place 2 quenelle of herbed cheese onto plate. Attractively place a nice pile of baby arugula onto plate garnish with cheesy crackers and red and yellow cherry tomato halves. Finely fresh grind sea salt and black pepper over the food, and drizzle extra virgin olive oil. Serve right away.