Crispbread tower

Name: Crispbread tower
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 small onion; 2 small tomatoes (about 75 g each); 2 Head or picking salad leaves; 2-3 stem(s) Basil; 60 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 2 (40 g each) Goat cream cheese taler; 8 (approx. 100 g) round wholemeal rye crispbread; 2 pickled peppers; 4-6 black olives

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 2

1 small onion
2 small tomatoes (about 75 g each)
2 Head or picking salad leaves
2-3 stem(s) Basil
60 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
2 (40 g each) Goat cream cheese taler
8 (approx. 100 g) round wholemeal rye crispbread
2 pickled peppers
4-6 black olives

Directions

1
Peel onion and cut into fine rings. Wash and drain the tomatoes, lettuce and basil. Cut the tomatoes into slices. Cut half of the basil into fine strips and mix with crème fraîche. Season with salt and lemon pepper. Cut goat cheese into slices.
2
Spread some basil crème fraiche on each of two crispbreads and place a second crisp on top. Cover these with tomatoes and onions and sprinkle with salt and pepper. Cover with another slice of crispbread. Now place lettuce and goat cheese on top, sprinkle with lemon pepper and cover with the last crispbread. Put the rest of the crème fraîche on top and serve garnished with pepperoni, olives and basil
3
Preparation time 10-15 minutes