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Ingredients (2 servings)
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200 g Langer Roggen
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100 g Schärdinger Bojar Frischkäse
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200 g Tomaten
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100 g Mozzarella gerieben
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Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 200 degrees Celsius top/bottom heat and cut the rye bread into thick pieces.
- Spread the cream cheese generously on the bread pieces and place them on a baking tray lined with parchment paper.
- Wash the tomatoes, dice them finely, and distribute them evenly over the bread. Season with salt, pepper, and oregano.
- Sprinkle the grated mozzarella over the tomatoes.
- Bake in the preheated oven for about 10 to 15 minutes until golden brown and serve hot.
