Having lived about 5 years in Germany in all, I have been sorely missing the fresh cheese speise quark. So this week I have been creating substitutions to simulate this. Lo and behold today I found a Vermont company that now makes a pretty good quark. But I have grown fond of my concoctions, too, so am recommending them. For this brown bag, you should pack the cheese blend and fresh vegetable topping separately from the bread until serving time to keep your bread from getting soggy. If you absolutely had to pack it assembled ahead, then toast the bread first or use a knackebrot instead. —Sagegreen
slices of bakery fresh nine grain sourdough whole wheat bread or an equivalent quality variation of your choice
slices of heirloom and pickled green tomatoes reserved for topping garnish
kosher salt and fresh milled pepper to taste
optional drizzle of EVOO
In This Recipe
By hand blend all the cheeses together to form a smooth spread. Mix in 3/4 of the fresh herbs, and tomatoes, and all of the cucumbers. Pack this to travel.
Season the chopped tomatoes with salt and pepper with optional EVOO and pack them to travel. Pack the bread slices, cut in half, as well.
Serving time, spread a generous amount of the cheese blend on each half of the bread slices. Garnish with the reserved tomatoes and fresh herbs. Enjoy this open face either in hand or with a knife and fork.