for 4 people

Cheese toasties

370 g	pagnol bread, halved lengthwise
¾ dl	white wine
150 g	tangy Gruyère, coarsely grated
150 g	medium-aged Appenzeller, coarsely grated

Salad

3 tbsp	apple vinegar
1 tbsp	olive oil
1 ½ tsp	preserved green peppercorns, drained, finely chopped
½ tsp	salt
500 g	courgettes, cut lengthwise into slices approx. 3 mm thick

How it's done

Cheese toasties

Place the bread on a baking tray lined with baking paper, drizzle the wine over the cut surfaces. Mix the cheese, spread on top, press down gently.

To bake

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

Salad

Whisk the vinegar, oil and peppercorns in a bowl, season with salt. Add the courgettes, mix, spread half on top of the cheese toasties. Serve with the remainder of the courgette salad.

Show complete recipe