Purslane and blackberry appetizer
Inspired by the Menu magazine
Ingredients for 2 people:
120 g Gouda, Emmental, Gruyere or similar cheese
2 tablespoons ground almonds
1 tablespoon bread crumbs (or crushed plain crackers)
200 g of cottage cheese
Fresh purslane
Alfalfa and turnip sprouts
Arugula
Young salad leaves
Blackberries
Figs
Edible flowers
Preparation:
Grate the cheese finely and mix it with the almonds and bread crumbs. Form 6 flat and round biscuits, 8-10 cm in diameter on a baking sheet. Use a metal ring to form more perfect rounds, pressing down tightly 2 tablespoons of the mixture in it. Bake the cheese biscuits in the oven at 160°C for 6-8 minutes. Let cool.
Mount the appetizer by placing a biscuit in a plate. Garnish it with a spoonful of cottage cheese and decorate it with purslane, germs and other greenery, a few slices of figs and some blackberries. Fix on a second cookie, topping it the same way. Then, make a third layer, decorating it with one or two edible flowers as well.
Serve the purslane and blackberry appetizer immediately.
