Rye Crispbread with Cream Cheese and Tomatoes
Prep: 10min
|
Servings: 4
|
Cook: T0M
Rye crispbread topped with cream cheese and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 slices rye crispbread
- 150 g cream cheese
- 1 stalk Celery
- 4 tomatoes
- 1 tbsp Lemon Juice
- 1 tsp Honey
- 2 tbsp Rapeseed oil
- Salt
- Pepper (freshly ground)
- Cayenne pepper
- basil (for garnish)
Instructions
-
1.
Wash, trim and cut the top quarter off the celery. Slice into about 8 cm long, thin strips. Cut the remainder into thin slices.
-
2.
Wash the tomatoes, quarter them, remove seeds and dice. Mix with celery slices, lemon juice, honey and rapeseed oil. Season with salt, pepper and cayenne pepper.
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3.
Spread cream cheese on the crispbread and top with tomatoes. Garnish with celery strips and sprinkle basil before serving.
