Toasted pumpernickel with cress pesto

Name: Toasted pumpernickel with cress pesto
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 4 slice pumpernickel; 150 g soft goats' cheese; 40 g cress; 40 g walnut kernels; a little cress; ¾ dl olive oil; salt and pepper to taste; a little sea salt

Aperitif fingerfood Spring

Total: 15 min. | Active: 15 min.

vegetarian

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Ingredients

for 16 pieces

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 slice	pumpernickel, quartered
150 g	soft goats' cheese
a little	cress or Micro Greens
a little	sea salt

How it's done

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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