Tomatoes with Cheese Spread on Rye Bread
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Punjabi
Key Ingredients:
Tomatoes
Rye bread slices
Iceberg lettuce leaves
Processed cheese
Hung yogurt
Pickled gherkin
Small onions
Fresh parsley
Olive oil
Balsamic vinegar
Fresh dill
About Tomatoes with Cheese Spread on Rye Bread
Table of Contents
Rye bread slices
topped with cheese spread and tomato slices and dressing and serve
- Medium tomatoes, sliced 5
- Rye bread 4 slices
- Iceberg lettuce 4 leaves
- Cheese spread
Step 1. To make cheese spread, take processed cheese in a mixing bowl, add hung yogurt and mix well. Add gherkins, small onions, parsley and salt and mix well.
Step 2. To make dressing, take onions in a bowl, add parsley, olive oil, balsamic vinegar, black pepper powder, salt and dill and mix well.
Read MoreIngredients
- Medium tomatoes, sliced 5
- Rye bread 4 slices
- Iceberg lettuce 4 leaves
- Cheese spread
- Processed cheese, grated and mashed 40 gms
- Hung yogurt 3 tbsps
- Pickled gherkins, chopped 1 tbsp
- Small onions, chopped 4 to 5
- Fresh parsley, chopped 1 tsp
- Salt to taste
- Dressing
- Small onions, chopped 4 to 5
- Fresh parsley, chopped 1 tsp
- Olive oil 2 tbsps
- Balamic vinegar 2 tsps
- Black pepper powder to taste
- Salt to taste
- Fresh dill, chopped 1 tbsp
How to Make Tomatoes with Cheese Spread on Rye Bread (Stepwise Photos)
Method
- To make cheese spread, take processed cheese in a mixing bowl, add hung yogurt and mix well. Add gherkins, small onions, parsley and salt and mix well.
- To make dressing, take onions in a bowl, add parsley, olive oil, balsamic vinegar, black pepper powder, salt and dill and mix well.
- Arrange the rye bread slices on a serving platter, spread some cheese spread over each slice, place iceberg lettuce leaf over each slice and top it with 5 tomato slices overlapping over each other. Drizzle some dressing over them.
- Put some more of cheese spread over and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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