Toasted pumpernickel with cress pesto
Ingredients
for 16 pieces
40 g | cress |
40 g | walnut kernels, coarsely chopped, roasted |
3 tbsp | water |
¾ dl | olive oil |
salt and pepper to taste |
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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