Bread Wreath with Six Cheeses
You can swap the cheeses for others to your taste, but the more of them there are, the more aromatic the wreath becomes.
Ingredients
| 5 slices | bread |
| 5-6 leaves | spinach |
| 1 pc | tomatoes |
| — | cheese - soft cheeses of choice |
| 20 g | processed cheese (included in the recipe) |
| 20 g | smoked cheese |
| 20 g | brie |
| 40 g | emmental |
| 40 g | cream cheese |
| 50 g | fresh soft cheese |
| 100 g | kashkaval |
| — | samardala (spice) |
| — | savory - Shopska style |
| 2 pcs | eggs (for the topping) |
| 200 g | yogurt (for the topping) |
| 20 g | fat (for the topping) |
Instructions
- Grease a small baking tray with fat. Cut the bread slices into two halves and arrange them in the tray in the shape of a wreath. Between the slices, in several places, put 1 leaf of spinach and under other slices a slice of tomato. Leave half a tomato aside to place in the middle and fill the hole left by the slices.
- You can swap the cheeses for others to your taste, but the more of them there are, the more aromatic the wreath becomes. Arrange pieces of the cheeses between the slices and on top of them, aiming to have all the flavors in different places.
- Beat the eggs with the yogurt and pour the mixture over the wreath, helping yourself with a brush to spread the egg mixture everywhere so there is no dry bread.
- Sprinkle with the spices and place in an oven heated to 240 degrees. Bake for 10-12 minutes, then take out and sprinkle with grated kashkaval. Bake a further 5 minutes and serve.