Peach and cheese toasts with cervelas

Peach and cheese toasts with cervelas

Total: 35 min. | Active: 20 min.
lactose-free
Nutritional value / person: 739 kcal
, Fat: 43 g
, Carbohydrate: 41 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheese mixture

250 g Graubünden mountain cheese, coarsely grated
1 onion, finely chopped
¼ bunch thyme, leaves torn off

Toasts

8 slices brown bread (approx. 300 g)
½ dl kirsch
2 tbsp Dijon mustard
2 peaches, cut into slices approx. 5 mm thick
4 cervelat sausages, halved lengthwise, scored in a criss-cross pattern
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How it's done

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Cheese mixture

Mix the cheese, onion and thyme in a bowl.

Toasts

Place the slices of bread on a baking tray lined with baking paper. Drizzle with kirsch, spread the mustard on top. Top with the cheese mixture. Place the peach slices and half a cervelas on top.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 220 °C.

Good to know
Serve with: Leaf salad

How-tos

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