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- Home
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- Recipes
- Aperitif fingerfood
- Goat's cheese crostini with nut pesto
Goat's cheese crostini with nut pesto
Nutrition facts per serving:
- Energy in kcal about 360
- Fat about 22g
- Carbohydrates about 29g
- Protein about 12g
This is needed
This is needed
for 2 people
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Nut pesto
- 1 tsp flat-leaf parsley, finely chopped
- 2 tbsp walnut kernels, roughly chopped
- 0.5 tbsp walnut oil
- salt and pepper to taste
- 4 slices goats' cheese (approx. 75 g), e.g. Chavroux Tendre Bûche)
- 4 slices baguettes (approx. 100 g)
And that's how it's done
And that's 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.
