Buy all ingredients right below the recipe
INGREDIENTS
- 12 slices of white toast bread
- 2 carrots (200 g unpeeled, 150 g peeled)
- 150 g hard cheese
- 150 g mayonnaise
- 1-2 cloves of garlic
INSTRUCTIONS
- 1Start preheating the oven to 180 degrees Celsius.
- 2Peel, clean, and finely grate the carrots. From 200 g of the original ingredient, you will get about 150 g after grating, so when you look at the ratios of the other ingredients, you will find that you have an easily memorable 1:1:1 ratio here. This is for the very likely event that you enjoy the spread so much that you decide to outrageously increase the amount next time.
- 3Peel and press the garlic, or first finely chop it with a knife and then thoroughly mash it with the flat side of the knife. If neither of these methods suits you, as a last resort, I suggest grating the garlic on the same grater used for the carrots. Just please be careful with your fingers.
- 4Also grate the cheese finely. In a bowl, mix the carrots, garlic, cheese, and mayonnaise; you should get a very pleasant spread. You can certainly use it as is, spread it on white bread and serve immediately. But you will spread it on slices of toast bread, nicely and carefully all the way to the edges. Arrange on a baking sheet lined with baking paper, place in the preheated oven, and bake for 10-15 minutes, until the spread is slightly golden and the cheese melts. The longer you bake the bread, the crispier it will be.
- 5Serve immediately; the chances of protecting this delight from those around you are very slim anyway.
Kuchařka pro dceru
Pesto from vegetable greens is a great way to use the whole vegetable and avoid waste. It tastes great with fresh pasta, on toasted bread, or as a seasoning for soups. Store in the refrigerator in a sealed jar covered with a layer of oil. Enjoy!