Cut the camenbert into slices. Rinse strawberries, pluck half of them and cut into thin slices. Rinse chili pepper and cut into small pieces.
Toast white bread and spread with cream cheese. Place strawberry slices on top, spread with remaining cream cheese. Place ham on top in an arched shape. Put whole, small strawberries on top with the camenbert and sprinkle with green pepper and almond kernels.
Bake briefly in the oven at 160 °C. Stir vinegar, honey and chili pepper to make a light sauce and spread evenly over toast.
Cut toast in half diagonally, arrange on plates and garnish with mint or lemon balm.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!