for 4 people

Wild garlic pesto

20 g	wild garlic
¾ dl	olive oil
1 tbsp	pine nuts, roasted
1 pinch	salt
a little	pepper

Cheese

1	Vacherin Mont d'Or (approx. 400 g) in the packaging
2 tbsp	pine nuts

Return to the oven

200 g	baguettes, cut into 12 slices
2 tbsp	olive oil
1 tbsp	liquid honey
¼ tsp	chilli flakes

How it's done

Wild garlic pesto

Place the wild garlic in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Cheese

Remove the cheese from the packaging, place on a baking tray lined with baking paper in the wooden box. Sprinkle the pine nuts on top of the cheese.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C.

Return to the oven

Place the slices of bread on the baking paper next to the cheese, drizzle with oil. Return to the oven for approx. 10 mins. Remove, combine the honey and chilli flakes, spread on top of the cheese, plate up with the slices of toast. Serve with the pesto.

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