Bryndza filled sandwiches
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351Tasty appetizer for celebrations and holidays. Serve with favorite salads, garnished dishes.
recipe,photo-recipe,sandwich bread,fresh spinach leaves,sheep cheese - bryndza,Apetizers,Easter recipes,Seasonal recipes
Apetizers
Ingredients
Ingredients
| fresh red pepper | 3.5 | oz | 100 | grams | |
| fresh spinach leaves | 2 | oz | 60 | grams | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| sandwich bread | 14 | oz | 400 | grams | |
| sheep cheese - bryndza | 1.1 | lb | 500 | grams | |
| sour cream (10% fat) | 3.5 | oz | 100 | grams | |
| unsalted butter | 3.5 | oz | 100 | grams |
Recipe
1.
sandwich bread 14 oz (400 g)
Remove the middle of the cutted bread and put it in a bowl and crush it.
3.
Add the spinach to the bread and mix.
5.
... and add into the filling.
6.
unsalted butter 3.5 oz (100 g) • ground black pepper 0.5 tsp • salt 0.5 tsp
Mix butter with pepper and salt.
7.
sheep cheese - bryndza 1.1 lb (500 g) • sour cream (10% fat) 3.5 oz (100 g)
Add bryndza, cream ...
8.
... and mix well.
9.
Add vegetables with bread to the bryndza.
10.
Put edges of the bread on top of each other in parts, insert the filling and press it.
11.
Join the filled bread...
12.
... wrap in foil and store in the refrigerator for 24 hours.
13.
Before serving, cut according to the edges.
Bon appetit!