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Raspberry and Cucumber Breakfast Tartine
A refreshing and nutritious open-faced sandwich with seasonal raspberries and cucumber.
Ingredients:
1
Servings
-
2slicewhole grain bread
-
200gcucumber
-
150graspberries
-
50gcream cheese
-
1tbsphoney
-
5gmint leaves
Preparation Time: 10 minutes
Instructions:
- Toast the whole grain bread slices until golden brown.
- Spread cream cheese evenly over each slice of toast.
- Thinly slice the cucumber and layer over the cream cheese.
- Top with fresh raspberries.
- Drizzle honey over the top.
- Garnish with mint leaves before serving.
| Nutrition | Per Serving 458 g | Per 100g |
|---|---|---|
| Energy | 336 kcal | 73 kcal |
| Protein | 9 g | 2.0 g |
| Fibre | 8 g | 1.7 g |
| Salt | 0.8 g | 0.2 g |
| Sugar | 24 g | 5.2 g |
| Carbohydrates | 54 g | 11.8 g |
| Fat | 10 g | 2.2 g |
-
2slicewhole grain bread
-
200gcucumber
-
150graspberries
-
50gcream cheese
-
1tbsphoney
-
5gmint leaves
1
Servings