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Ingredients (2 servings)
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500 g Bio-Toast
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300 g Ananas
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1 Stk. Heumilch Emmentaler
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30 g Butter
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Salz, Pfeffer, Paprikapulver
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat and line a baking sheet with parchment paper.
- Peel the pineapple, remove the tough core, and cut the flesh into thin pieces. Coarsely grate the Emmental cheese or cut it to fit.
- Briefly toast the needed portion of the organic toast in a toaster or in the oven, spread thinly with butter, and place on the baking sheet. Save the remaining toast for another time.
- Top the toasted bread with the pineapple pieces and cover generously with the Emmental cheese. Bake in the hot oven for about 8 to 10 minutes until the cheese is melted and golden brown, and season with a little paprika powder, salt, and pepper before serving.
