Ingredients

For the parsleypesto:

2 garlic cloves

50 g pine nuts

¾ bunch of parsley

80 ml olive oil

 

For the bruschette:

1 ciabatta

1,5 tbsp. Kikkoman Teriyaki marinade & sauce

2 pears

3 tbsp. Kikkoman Teriyaki marinade & sauce

2 tbsp. wal nuts

300 g goat cream cheese / cream cheese

some leaves of parsley