Grate one of the apples on the Bircher grater or cut into very fine pieces (brunoise). Mix with the quark and season with a little bit of salt. Put the mixture in little square moulds and flatten it.
Place a slice of Crispbread on a plate, put on top the applequark and take the mould off (to remove the mould counter-press gently with a tablespoon or a matching stamp).
Cut the second apple, fan-like. Decorate the Crispbread with the apple slices, slivers of cheese, walnuts and cherry tomato wedges.