Goat's cheese crostini with nut pesto
Ingredients
for 2 person
| 2 tbsp | walnut kernels, coarsely chopped |
| 1 tsp | flat-leaf parsley, finely chopped |
| ½ tbsp | Fine Food Baumnussöl |
| salt and pepper to taste |
| 4 slice | baguettes (approx. 100 g) |
| 4 slice | goats' cheese (approx. 75 g(e.g. Chavroux Tendre Bûche) |
How it's done
Nut pesto
Toast the walnuts in a pan without any oil for approx. 5 mins. over a medium heat and leave to cool. Mix together the walnuts, parsley and oil, and season.
Toast the baguette slices for approx. 3 mins. in the centre of an oven preheated to 220°C. Distribute the goat's cheese over the slices of bread and gratinate for approx. 5 mins. in the middle of the oven. Allow to cool a little, top with the nut pesto and serve immediately.
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