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1. Se întinde foietajul şi se taie în forme rotunde, cu un pahar. Se bate un ou spumă şi se unge fiecare bucată în parte. Deasupra se pune caşcaval ras şi se dau la cuptor timp de 15 minute.
2. Între timp, se curăţă ridichiie şi se taie feliuţe.
3. După ce s-au scos de la cuptor, se adaugă feliuţe de ridiche pe crusta fierbinte de caşcaval.
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