Quick bruschetta on rye toast

Name: Quick bruschetta on rye toast
Ingredients: 6 slices rye sandwich bread; 60 g butter spread; 6 slices Hochland cheese; 1 medium kapia pepper (150 g); 30 g sliced olives; 20 g grated Parmesan; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 50 g grated cheese; 20 g rocket (optional)

Sandwiches - Quick bruschetta on rye toast by Teodosia G. - Recipia

Quick bruschetta on rye toast is baked in two rounds, with Parmesan first and grated cheese at the end. The olives and kapia pepper bake between the cheese slices, and the bread browns at the edges. I like mine with rocket added only after they come out of the oven. Preparation: 10 minutes. Cooking: 12 minutes. Rest: 0 minutes. Total time: 22 minutes. Serves: 3. Approximately 580 kcal and 22 g protein per serving.

Ingredients

6 slices rye sandwich bread
60 g butter spread
6 slices Hochland cheese
1 medium kapia pepper (150 g)
30 g sliced olives
20 g grated Parmesan
1/4 teaspoon salt
1/4 teaspoon ground pepper
50 g grated cheese
20 g rocket (optional)

Preparation

1. Heat the oven to 180°C. Spread 60 g butter spread over the 6 slices of bread, then put a slice of cheese on each one. Add the kapia pepper rings and olives, sprinkle with Parmesan and bake for 7 minutes, until it starts to melt. 2. Take the tray out, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then add the grated cheese. Bake for another 5 minutes, until the grated cheese melts. 3. Serve the bruschetta warm, with rocket on the side or on top.

Notes

Thick slices of toast keep the middle soft; thin ones brown faster, so keep an eye on them towards the end of the first 7 minutes. Well-drained olives leave less moisture on the bread, and if they’re salty, add just a pinch of salt. Sometimes the pepper stays firm if the rings are thick, so slice it thinly. Add the rocket after baking, so the leaves stay fresh. I serve these with black tea, like an open sandwich, while the bread is still crisp. They’re best fresh; leftovers keep in the fridge for up to 3 days, but the toast softens. Black olives can be replaced with green ones, still 30 g; the bread contains gluten, and the cheese and Parmesan are dairy products.