Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
20,9504/5 for 26 ratings
Grade this recipe: Last modified on: July 20th 2016
For 4 portions, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 2 min. | 21 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 5 min.
Peel and chop 2 spring onions (scallions).
You will see that here I have used a young red onion and a normal white spring onion.
You will see that here I have used a young red onion and a normal white spring onion.
Stage 2 - 5 min.
Prepare the radishes and slice thinly (a mandolin is ideal for this).
Stage 3 - 3 min.
Add the chopped frech herbs (parsley, coriander, chives)...
Stage 4 - 2 min.
...then 150 g cream cheese, salt and pepper. Mix well.
Stage 5 - 2 min.
Toast 4 slices bread.
Stage 6 - 4 min.
Spread the cream cheese mixture generously on the toast and serve.
Remarks
For more delicious herby flavour, you can add a tablespoonful of herb olive oil to the cheese.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 271 Kcal or 1,135 Kj | 47 gr | 159 gr | 3 gr |
| 14 % | 18 % | 15 % | <1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 42 Kcal or 176 Kj | 7 gr | 24 gr | < 1 gr |
| 2 % | 3 % | 2 % | <1 % |
| Per portion | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 68 Kcal or 285 Kj | 12 gr | 40 gr | 1 gr |
| 3 % | 4 % | 4 % | <1 % |
How much will it cost?
- For 4 portions : 2.85 €
- Per portion : 0.71 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cream cheese: You can check-out other recipes which use it, like for example: Like a Boursin with garlic and herbs, Avocado with gravlax, Gravlax, Crunchy verrines, Spinach and cashew brik rolls, ... All |
 | Radishes: You can check-out other recipes which use it, like for example: Red mixed pickle, Valay salad, Crunchy spring salad, Pan bagnat, Norwegian tartines, ... All |
 | Bread: You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, "Buttonhole" quail eggs, Tournedos Rossini, Warm haricot bean salad, French toast "cordon bleu", ... All |
 | Spring onion (scallion): You can check-out other recipes which use it, like for example: Prawn salad with a crunch, Mixed salad, Baby courgette salad, Deep leek and potato quiche, French-style peas, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.74,020 14/5 for 1 ratings 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...188,128 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.80,8023.9/5 for 18 ratings 46 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.111,4415/5 for 1 ratings 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.289,595 303.8/5 for 38 ratings 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question