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4 servings


  • 8 slices toast wholemeal
  • 200 g mature Emmentaler AOC
  • 80 g sprouts mixed
  • 1 clove of garlic
  • pepper
  • 350 g cherry tomatoes
  • 3 tablespoons pumpkin seeds


  • Toast bread slices slightly in the oven at 220° C.
  • Roughly grate Emmentaler AOC, mix with sprouts, add pressed garlic and season with pepper.
  • Cut tomatoes into halves and spread on bread slices.
  • Spread cheese-sprouts mixture on tomatoes and sprinkle with pumpkin seeds.
  • Bake in the oven at 220° C for about 6 minutes.