Cheese Kohlrabi on Tomato Compote with Wild Garlic Pesto

Peel kohlrabi thinly and cut into slices about one centimeter thick. Blanch al dente in vegetable soup, cool and drain well.

Peel onion and cut into rings. Pluck basil. Peel tomatoes, remove seeds and cut into cubes. Clean young onion and cut into rolls.

Pit olives and chop coarsely. Cut Gouda into small slices. Clean and chop wild garlic. Mix well with pine nuts, canola oil, Parmesan cheese and juice of one lemon and season.

Spread kohlrabi slice with cream cheese and place a slice of Gouda on top. Add onion rings and basil leaves on top.

Repeat all together – finally put the lid on top.

Spread with cream cheese, add grated gouda and the olives on top.

Place in the blanching broth and cook in the stove for 15 to 18 min at 160 °C until done.

Sauté the spring onions, add the tomato juice and the diced tomatoes.

Season with salt and pepper and add a little balsamic vinegar. Bake ciabatta rolls until crisp.

Serve:

Pour tomato compote as a mirror on flat plate. Spread basil strips evenly on top.

Place cheese and kohlrabi on top. Form wild garlic pesto on top. Place slices of ciabatta rolls on top and place basil bunches on top.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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