for 16 pieces

Pesto

250 g	boiled beets, peeled, chopped
50 g	smoked almonds
1	garlic clove
2 tbsp	soy sauce
40 g	grated Parmesan
2 tbsp	olive oil
¼ tsp	cinnamon

Bread

300 g	baguettes (e.g. Pagnol rustique)
2 tbsp	olive oil

Crostini

30 g	rocket
1 parcel	burrata piccola (approx. 200 g), cut into pieces
40 g	smoked almonds, coarsely chopped
½ tsp	chilli flakes

How it's done

Pesto

Puree the beetroot, almonds, garlic and soya sauce in a food processor. Add the cheese, continue to puree briefly, mix in the oil and cinnamon.

Bread

Cut the bread into slices approx. 1.5 cm thick. Drizzle the bread slices with oil, toast in a hot frying pan for approx. 1 min. on each side. Remove, serve on a platter.

Crostini

Spread the beetroot pesto on the slices of bread. Arrange the rocket and burrata on top. Scatter with smoked almonds and chilli flakes.

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