Goat's cheese crostini with nut pesto

Total: 23 Min. | Active: 15 Min.
Nutritional value / people: 360 kcal
, Fat: 22 g
, Carbohydrate: 29 g
, Protein: 12 g


2 people


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:

Betty Bossi Koch-Center

Nut pesto

2 tbsp walnut kernels, roughly chopped
1 tsp flat-leaf parsley, finely chopped
½ tbsp Fine Food Baumnussöl
salt and pepper to taste
4 slices baguettes (approx. 100 g)
4 slices goats' cheese (approx. 75 g), e.g. Chavroux Tendre Bûche)
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How it's done

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Nut pesto

Toast the walnuts in a pan without any oil for approx. 5 mins. over a medium heat and leave to cool. Mix together the walnuts, parsley and oil, and season.

Toast the baguette slices for approx. 3 mins. in the centre of an oven preheated to 220°C. Distribute the goat's cheese over the slices of bread and gratinate for approx. 5 mins. in the middle of the oven. Allow to cool a little, top with the nut pesto and serve immediately.


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