Spinach – Mostbröckli – Toast

Ingredients for 4 servings:

• 150 g leaf spinach, frozen
• 1 onion(s), finely chopped
• some butter
• Salt
• black pepper
• a little nutmeg, grated
• 8 slices of toast
• 24 slice(s) smoked beef (Mostbröckli)
• 8 slice(s) cheese, raclette
• Paprika powder
• black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the spinach and onion in the butter for about 10 minutes over medium heat, season with salt, pepper, and nutmeg. Place the slices of toast on a baking sheet lined with baking paper and spread the spinach evenly. First place the Mostbröckli slices, then the cheese slices on top and season with pepper and paprika. Bake in a preheated oven (150°C fan-assisted oven with grill) on the second-highest rack for about 12 minutes, until the cheese is nicely melted. Suitable as a starter or snack, or as a main course with a salad. P.S. Mostbröckli (see definition) can also be replaced with air-dried ham (e.g., Black Forest, Parma, etc.), but then use only 1-2 slices per toast. Mostbröckli has long been made from the hind leg of cattle and cows. This is rubbed with a dry salt and spice mixture and stored in this mixture for about 4 weeks. In contrast to Bündnerfleisch, which is air-dried, Mostbröckli is smoked for several hours and then dried