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Preparation |
/ 45 min
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- Brush the bread slices with olive oil.
- Toast them in a pan or in a toaster until they are crispy.
- Mix the cornstarch and the yolk in the cream and bring the mixture to a boil, stirring constantly.
- When it boils, remove from heat and stir in the trappista cheese. Add a little salt.
- When the mixture melts, let it cool down.
- Stir the thick paste well once again and smear it on the bruschette.
- Cover with a slice of salmon and a bit of arugula.
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Ingredients |
/ serves 8 |
| 16 small slices |
of Latica baguette |
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200 g |
of grated Varaždin trappista cheese
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| 2,5 dl |
of 'z bregov sour cream |
| 10 g | of cornstarch (gustin or gusnel) | | 250 g | of thinly sliced smoked salmon | | a bundle | of fresh arugula | | | a little bit of olive oil |
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