This retro Jewish classic from Odesa is served on rye bread. It’s from ” Summer Kitchens” by Olia Hercules.You can use Gruyere or Cheddar but any tasty hard cheese works.
Ingredients
- 100 g Gruyere or similar cheese
- 2 hard boiled eggs shelled
- 2 garlic cloves peeled
- 4 tbsps mayonnaise
- Rye bread thinly sliced
- black pepper
Servings:
Instructions
- Grate the cheese on the coarse side of a box grater into a bowl. Do the same with the eggs. Finely grate the garlic into the mayonnaise and mix, then gently fold the mayo through the cheese and eggs.
- Cut the slices of bread into triangles and top with the cheesy mixture. Grind over some pepper and serve.
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