Bruschetta with caper crème


Cereale a little differently – with fine caper crème and spicy Parma ham.


4 slices Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
4 slices
4 slices raw cured ham
2 tbsp salt-packed capers
1 tbsp balsamic vinegar
4-5 sheets/leaves parsley
2 tbsp fresh cream cheese, lactose free
4 rocket leaves
1 tsp olive oil


  • Wash the capers, chop them finely with the parsley, then place in a tureen along with the cheese, oil, and vinegar.
  • Mix well together into a thick crème.
  • Toast the slices of Schär bread lightly, spread with the crème, lay a slice of Parma ham on top, and decorate with a rocket leaf.
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