Vegetable Crostini

Spread butter on the toast slices. Grate carrots, zucchini and Gruyère into a large enough bowl. Add garlic pressed and cream (curd). Mix. Season heartily with salt, ground pepper and a little cayenne pepper, spread the topping evenly on the toast slices and cut them in half crosswise to form triangles. Bake in a heated oven (hot air) at 230 degrees Celsius for 12 minutes.

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