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Ingredients (2 servings)
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400 g Sonnenblumenbrot
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150 g Heumilch Emmentaler
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150 g Schärdinger Jerome
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2 Stk. Tomaten
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1 Stk. Zwiebel
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Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 200 degrees Celsius (top/bottom heat) and cut the sunflower bread into thick pieces.
- Wash and clean the tomatoes and onion, then cut them into fine cubes.
- Coarsely grate the Emmentaler and Jerome cheese and mix with the diced tomatoes and onions. Season with salt, pepper, and oregano.
- Spread the cheese and vegetable mixture generously over the bread.
- Place the bread on a baking tray and bake in the oven for about 10 to 12 minutes until golden brown.
