Ingredients
200 g cream cheese
12 slices baguette/ciabatta
4 tbsp. garlic oil
6 figs
for the herbal pesto:
30 g pine nuts
40 g parmesan cheese
1 bunch wild chive
1/2 bunch parsley
1 bunch dill
80 ml garlic oil
1 garlic clove
200 g cream cheese
12 slices baguette/ciabatta
4 tbsp. garlic oil
6 figs
for the herbal pesto:
30 g pine nuts
40 g parmesan cheese
1 bunch wild chive
1/2 bunch parsley
1 bunch dill
80 ml garlic oil
1 garlic clove
For the pesto: Peel the garlic and cut it in slices. Wash the herbals and chop them roughly. Put it in a bowl together with the garlic, the pine nuts, the oil, the parmesan, salt and pepper. Puree it with a mixer and put it in the fridge.
Preheat the oven on 200 Degrees. Spread the baguette or ciabatta slices with oil and roast them in the preheatet oven for 3-4 minutes.
Cut the figs and spread the cream cheese on the bread slices. Garnish it with the figs and add the garlic-herbalpesto.
The pesto tastes well in combination with pasta. Heat it in a pan, and swing the noodles in it. Serve it garnished with parmesan cheese.
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