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Goat's cheese crostini with nut pesto
15 m active | 23 m total
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
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)
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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.