🍰 Rye Bread with Potato-Olive Cream and Cherry Tomatoes

Name: Rye Bread with Potato-Olive Cream and Cherry Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 300 g; salt pinch; olives, black 50 g; arugula 50 g; garlic cloves 1 pc.; cherry tomatoes 100 g; olive oil 4 tbsp; pepper, black ground pinch; rye bread 8 slices

360 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 300 g
salt pinch
olives, black 50 g
arugula 50 g
garlic cloves 1 pc.
cherry tomatoes 100 g
olive oil 4 tbsp
pepper, black ground pinch
rye bread 8 slices

Instructions

1. Wash the potatoes under water and bring to a boil in a pot with salted water. Cook with the lid on for about 20–25 minutes until they are soft.
2. Drain the olives and chop them roughly. Clean, wash, and thoroughly dry the arugula. Roughly chop two-thirds of the arugula as well. Peel the garlic and halve it. Wash the tomatoes and cut them into quarters.
3. Drain the cooked potatoes, let them steam for a moment, peel them, and roughly mash them in a bowl with a fork. Mix with olive oil, the chopped arugula, and the olives, and season with salt and pepper.
4. Toast the bread slices in the toaster until crispy and rub them with the cut side of the garlic clove. Spread the potato-olive cream evenly on top, add the tomato quarters and the remaining arugula, and serve. Enjoy your meal!

Nutrition per serving

kcal: 360
Protein: 9 g · Fett/Fat: 21 g · Carbs: 34 g