RECIPE: Quark Cheese with Capers and Red Onion

As an appetizer for our Friendsgiving dinner last year, a friend brought some "lox and cream cheese"  but instead of serving it on a bagel or cucumber slice, she used Belgian endive.  I thought that was BRILLIANT, and tasty, so I decided to make it myself.

To facilitate assembly, I mixed the capers and onions into the quark.  I used a small spoon to spread that onto Belgian endive spears and topped them with a slice of smoked salmon.  My husband doesn't like salmon, so he tried the quark on a chip, and he loved it.  I now make extra so he can use it as a dip.

Our CSA didn't grow red onions last year so, at the end of the season, I bought 5 pounds of small red onions from another local organic farm.  I've had them stored in a large colander on the kitchen counter, covered with some paper towels. One by one, they've been sprouting, and the sprouts are delicious!  They're a little bit of fresh green in the middle of winter.  

 

Quark Cheese with Capers and Red Onion

makes 1.5 cups

INGREDIENTS:

• 1 cup cream cheese
• 1 T. salted capers, chopped
• 1 small red onion, preferably one that's started to sprout

INSTRUCTIONS:

If the onion is sprouting, cut off the sprouts and mince them, then mince the onion.

Add the capers and onion, including the sprouts, to the quark and mix well.   

Serve as a dip, with chips or sliced carrots; or, use it as a base for smoked salmon.

 

Belgian Endive filled with quark with capers and red onions.