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Vegetarian toast.
1 serving
wash the tomato, remove the peduncle; peel the cucumber. cut both into thin circles. remove the bones from the olives, and cut the flesh into strips. let the asparagus and corn drain well. fry the bread until crispy. lightly grease with oil. wash and dry the lettuce leaves. put a leaf of salad on each slice of bread. spread the vegetables beautifully over the salad leaves, depositing a few grains of corn. put a spoonful of sour cream on each toast and garnish it with corn.
wash the tomato, remove the peduncle; peel the cucumber. cut both into thin circles. remove the bones from the olives, and cut the flesh into strips. let the asparagus and corn drain well. fry the bread until crispy. lightly grease with oil. wash and dry the lettuce leaves. put a leaf of salad on each slice of bread. spread the vegetables beautifully over the salad leaves, depositing a few grains of corn. put a spoonful of sour cream on each toast and garnish it with corn.
tomatoes - 1 pc., cucumbers - 0.5 pcs., butter to taste, olives - 4 pcs., canned asparagus - 50 g, canned corn - 3 tbsp. spoons, wheat bread - 2 pieces, sour cream - 2 tbsp. spoons, salad - 2 leaves
