100 g double cream cheese (Philidelphia)
2 tbsp. milk
200 g carrots
2 tbsp. chives (chopped)
4 slices black bread
salt, pepper
Mix double cream cheese with the milk until creamy. Peel and grate
carrots.
Cover bread with double cream cheese and spice with salt and pepper.
Sprinkle with grated carrots, and chives.
