Toast Funghi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium beefsteak tomato (s), or 2 normal
- 3 medium mushrooms
- 2 spring onion (s)
- 1 tablespoon, heaped sour cream
- 1 handful Emmentaler, grated
- 1 teaspoon, leveled basil, dried
- 1 teaspoon, leveled oregano, dried
- 1 splash water
- salt and pepper
- 5 slices toast
- some margarine
Print Recipe
Pin Recipe Instructions
- Prepare a medium-sized bowl for the ingredients.
- Cut the tomato into approx. 5 mm thick slices, remove the seeds and dice the pulp. Quarter the mushrooms and cut into small slices. Wash the spring onions and cut into small rings. Put some of the green rings aside as a garnish.
- Now mix the diced tomatoes, mushrooms, spring onions, the splash of water, the handful of Emmenthal cheese and the sour cream together with the spices in the bowl. Season a little with salt and pepper if you like.
- Turn on the oven to 180 degrees.
- Brush the toast slices with margarine (this will not make the toast too dry) so that the funghi mixture can be evenly distributed on top. Finally, sprinkle some grated Emmental cheese on top and place in the oven for about 15 minutes.
- Garnish with green spring onion rings and serve.
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