Cut off two slices from a hearty mixed rye bread and toast the bread either in a toaster or on a pan without adding fat.
For the fruity spread, roughly chop the almonds in a food processor then mix with the apricot jam. Spread the almond-apricot spread on the bread.
Cut the Saint Agur® into thin slices and place on the bread. Sprinkle the Saint Agur® bread with some freshly cut cress.
2 slices mixed rye bread
30 g almonds (without shell)
2 tbsp. apricot jam (with pieces)
125 g Saint Agur®
2 tbsp. cress
View Method
Recipe Method
Cut off two slices from a hearty mixed rye bread and toast the bread either in a toaster or on a pan without adding fat.
For the fruity spread, roughly chop the almonds in a food processor then mix with the apricot jam. Spread the almond-apricot spread on the bread.
Cut the Saint Agur® into thin slices and place on the bread. Sprinkle the Saint Agur® bread with some freshly cut cress.
