Toasted pumpernickel with cress pesto

Toasted pumpernickel with cress pesto

Total: 15 Min. | Active: 15 Min.
Nutritional value / piece: 90 kcal
, Fat: 7 g
, Carbohydrate: 6 g
, Protein: 2 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cress pesto

40 g cress
40 g walnut kernels, coarsely chopped, roasted
3 tbsp water
¾ dl olive oil
salt and pepper to taste

Toasted pumpernickel

4 slices pumpernickel, quartered
150 g soft goats' cheese
a little cress or Micro Greens
a little sea salt
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How it's done

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Cress pesto

Puree the cress and nuts with the water and oil, season.

Toasted pumpernickel

Toast the pumpernickel in a frying pan without any oil. Top with goat's cheese and pesto. Sprinkle with cress or micro greens and fleur de sel.

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