Happy Friday, everyone!
I have a super easy Swedish-Italian fusion dish to share with you. And no, this time there are no rancid meatballs from IKEA involved.
Yesterday, as I was scavenging our kitchen for something edible around lunchtime, I found the slowly softening stash of heirloom tomatoes from the farmer’s market and decided I had to use some of them up.
I was thinking of a quick salad, but I was hungry and my son was napping so I had the chance to actually make something more substantial to fill me up for a while. Luckily I found one last piece of Swedish flatbread in the freezer.
Tunnbröd is a special, unleavend and simple wheat bread from the polar region. We actually made this ourselves a while ago, and I’m unsure where the recipe came from. I just remember that we baked them in a frying pan on the stove top.
One of my favourite quick, but not-so-healthy dishes with Tunnbröd is Tunnbrödsrulle, but given the fact that I had to use up a bunch of tomatoes, I decided to make a more pizza-like dish out of it though.
- flat bread
- cave-aged Gruyere cheese
- heirloom tomatoes
- olive oil for drizzling
Begin with a very thin layer of mayonnaise, followed by a generous layer of Gruyere cheese, then top with the rest of the ingredients an bake at 375 for 8 minutes. Voila!
Lunch done in a jiffy!
Foodies: What are your favourite fusion food combos, or the weirdest, you have eaten so far? Leave a comment and share, because I love reading about your food adventures!
Here’s to a great weekend to all of you! We’re about to get ready for our little guy’s first birthday!!