Savory bread and cheese cake

Ingredients for 1 servings:

• 500 g flatbread(s)
• 750 g farmer’s bread
• 600 g cream cheese
• 20 g milk
• 250 g spread (Obatzter)
• 350 g Emmental cheese
• 350g Camembert(s)
• 20 g fried onions
• 18 cherry tomatoes

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Halve the flatbread and the country bread, cutting off the crust from the country bread. Gradually mix the cream cheese with the milk so that it is still spreadable and can be used as a decoration. If you like, you can also mix in fried onions, but you will need additional fried onions for this. Thinly slice the Emmental and Camembert cheeses. Place one flatbread base in a 24 cm springform pan. Spread the flatbread base with Obatzte and cover with 2/3 of the Emmental cheese. Spread one half of the country bread with Obatzte on both sides and place on the Emmental cheese. Cover the country bread with 2/3 of the Camembert cheese. Spread the second flatbread base with Obatzte on both sides and cover with the remaining cheese. Spread the second half of the country bread only on the bottom and place it on the cheese layer, pressing everything together a little to create a smooth surface. Remove the springform pan rim and spread the cream cheese all around and on top. Halve the cherry tomatoes and place the nice side down on the cake, add fried onions to the middle, and decorate the edges with fried onions.