Roasted Grape Rye Tartines with Lemon Quark

Name: Roasted Grape Rye Tartines with Lemon Quark
Ingredients: 500 g seedless grapes; 1 tbsp olive oil; 1/4 tsp fine salt; 250 g quark; 1 lemon (zested and juiced); 1/8 tsp fine salt; 1/4 tsp black pepper; 4 slices dense rye bread (about 60 g each); 2 tbsp flat-leaf parsley (chopped)

Season - Roasted Grape Rye Tartines with Lemon Quark by David F. - Recipia

Roasted Grape Rye Tartines with Lemon Quark put soft, blistered grapes over cool quark on dense rye bread. Ready in under an hour, these autumn grape tartines balance lemon’s sharpness against the fruit’s mellow sweetness. A spoonful of roasting juices runs into the rye, and parsley finishes the top without hiding the citrus. Prep: 15 minutes. Cook: 22 minutes. Rest: 15 minutes. Total time: 52 minutes. Serves 4. About 310 kcal and 12 g protein per serving.

Ingredients

For the grapes

500 g seedless grapes
1 tbsp olive oil
1/4 tsp fine salt

For the lemon quark

250 g quark
1 lemon (zested and juiced)
1/8 tsp fine salt
1/4 tsp black pepper

For assembling

4 slices dense rye bread (about 60 g each)
2 tbsp flat-leaf parsley (chopped)

Preparation

1. Heat the oven to 220°C and line a rimmed baking sheet with parchment. 2. Pull the grapes from their stems, pat them dry if damp, and toss on the tray with 1 tbsp olive oil and 1/4 tsp fine salt. Roast for 22 minutes, until some skins split and the grapes look glossy. 3. While the grapes roast, stir the quark with the zest of 1 lemon, 1 tbsp lemon juice, 1/8 tsp fine salt and 1/4 tsp black pepper. 4. Leave the grapes on the tray for 15 minutes to cool slightly. 5. Spread the lemon quark over the rye bread. Spoon the grapes and their tray juices on top, scatter with chopped parsley and serve.

Notes

Choose firm grapes with unbroken skins; very ripe fruit can slump before the edges blister. If they are unusually large, halve them and start checking at 18 minutes. Quark thickness varies; if yours is loose, drain it briefly in a fine sieve rather than adding more lemon. Thick Greek yogurt can replace the 250 g quark, with the listed lemon kept as written. For a gluten-free version, use 4 slices of gluten-free bread; quark is dairy. Dense rye holds the topping better than soft sandwich bread. The four full slices make a light lunch; cut each in half for smaller starter portions. Keep leftover grapes and quark covered separately in the refrigerator for up to 2 days, and assemble the bread just before serving.