- Minutes: 10
- Servings: 2
- 4 slices of crispbread
- A little butter
- 3 big carrots
- 150 g cream cheese (double cream)
- 1 pinch of salt
- 1 pinch of sugar
- 2 teaspoons parsley
- 8 walnut halves
- Spread crispbread with butter.
- Prepare carrots, grate them, mix half of them with the cream cheese and season to taste with salt and sugar until spicy.
- Spread on crispbread on and sprinkle the remaining grated carrot over it.
- Garnish with parsley or walnut halves.