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Cheese toast with "Silandro light"

toast-4.jpg

Ingredients

for 4 toasts

  • 4 pickles
  • 4 pieces peppers, pickled 
  • 4 artichokes, pickled 
  • 8 slices dark rye bread
  • 2 tablespoons of butter, room temperature
  • 4 tablespoons of horseradish
  • 100 g "Silandro light" cheese, sliced
toast-4.jpg

Preparation

Finely chop pickles, peppers and artichokes with a knife.

Spread horseradish on half of the bread slices and cover with cheese slice and chopped vegetables. Place the other bread slices on top and lightly press together.

Put the butter in a hot non-stick pan and brown both sides of the toasts until crispy.

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Stefano Cavada

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