Cheese with Crispbread and Tomato
Light cold appetizer: crispbread with slices of cheese and sliced tomato. Quick and easy.
- Time
- 3 min
- Serving
- 185 kcal
- Ingredients
- ≈ $0.97
- Protein
- 10 g
Ingredients
- 1 Hard cheesepack 200 g ≈ $2.70 30 g
- 2 Crispbreadpack 200 g ≈ $2.80 20 g
- 3 Tomatoes≈ $4.67 per kg 60 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the tomato3 and pat it dry.
Slice the tomato3 into rounds about 0.5 cm thick.
Slice the cheese into pieces about 0.3–0.5 cm thick and place them on the crispbreads2.
Arrange the tomato3 next to the cheese on the crispbreads2 and serve.
Tips
- Why it works
- Slice the tomato thin so it doesn’t release too much juice and sog the crispbread within 10 minutes.
- Substitutions
- Use feta (30g) for cheese if you prefer tangy; swap tomatoes for cucumber (60g), sliced the same way.
- Common mistakes
- Over-slicing cheese makes it melt into a blob. Stop when pieces are just thick enough to hold shape.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; keep tomato and cheese separate to avoid sogginess.
- Serve with
- Pair with a glass of dry white wine or serve as a quick bite before dinner with a cold beer.
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