for 4 people

Pesto

50 g	cress
2 tbsp	hazelnuts
½ dl	olive oil
1 pinch	salt
a little	pepper

Cheese

1	red mould cheese (e.g. Epoisses, approx. 250 g)
4 slice	bread (approx. 150 g)
1 tbsp	hazelnut, coarsely chopped

To bake

15 g	Micro Greens

How it's done

Pesto

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

Cheese

Place the cheese in the middle of a sheet of baking paper, then put the cheese back into the wooden box with the baking paper. Tie with kitchen twine and trim the baking paper all around. Place the cheese with the slices of bread on a baking tray lined with baking paper. Scatter the hazelnuts on top of the cheese.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove, arrange the cheese with the bread slices and pesto on a platter, and garnish with micro greens.

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