Ingredients for 4 persons

1 bag
Dr. Karg’s organic wholegrane snack Tomato & Mozzarella (110g)
125 g mozzarella
8 prawns
4 plum tomatoes
1 small piece of yellow pepper
1 small piece of green pepper
1 small piece of red pepper
1 small piece of courgette
8 olives
1 tbsp extra virgin olive oil
4 slices of Italian salami
  some oregano
  some basil


Tomato & Mozzarella
With sun-Ripened tomato pieces and soft, mild mozzarella.


Layer the mini crispbreads in 2 rows with topping upwards.

Finely slice mozzarella and later on cut in half or into strips.

Wash and pat dry the prawns.

Wash and clean the vegetables.
Cut tomatoes and half of the yellow pepper into thin slices.
Dice the other half as well as the red and green pepper.
Finely slice courgettes and olives and stir-fry the courgette slices with some olive oil in a hot pan.

Top 8 mini crispbreads as followed:

With prawns and mozzarella
Put yellow pepper pieces and prawns on top of a mozzarella slice. Garnish with dill.

With pepper
Put pepper dices on top of a mozzarella slice. Garnish with oregano.

With tomatoes
Top with mozzarella and tomato slices, season with black pepper and garnish with basil.

With salami
One slice of mozzarella and salami topped with slices of olives. Garnish with chopped oregano.

With courgettes
Cut some mozzarella sticks into small dice and place them with the stir-fried slices of courgettes on the mini crispbreads. Finish with chopped oregano and freshly ground red pepper.

Put all crispbread ciabattas on a baking tray and bake at 180 °C in the preheated oven only until the mozzarella starts to melt.

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