- 4 slices Wheat rusk
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon mustard
- 1/2 tablespoon oregano
Rusks with parmesan
Ingredients
2
15
PREPARATION
In a bowl mix the butter and mustard. Stretch each rusk slice with the mixture of butter and mustard, and sprinkle them with grated parmesan and oregano. Toast slightly in the oven at 180 ° C for 5 to 10 minutes to melt the Parmesan. Serve this dish warm.
Rusks with parmesan
4 slices Wheat rusk 6 tablespoons grated Parmesan cheese 1 tablespoon butter 1 tablespoon mustard 1/2 tablespoon oregano
215
PUFF PASTRY SALTED SNAILS
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8-10300
RAVIOLI
For the dough: 400g Extra white flour type 400 4 eggs little salt For the filling: 200 g cream cheese 100 g parmesan
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Mini pies
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4120
ZELNIK
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8 slices of Rye bread 3 grated tomatoes 200g grated feta cheese oregano olive oil salt and freshly ground pepper
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250 g of Polenta l milk a little water nutmeg 2 tablespoons olive oil 100g onions 2 cloves garlic 60-100 g yellow cheese pinch of salt pepper 1/2 l tomato puree
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