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Walnut Pesto Toast with Stracciatella, Oxheart Tomatoes and Prosciutto
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Walnut Pesto Toast with Stracciatella, Oxheart Tomatoes and Prosciutto

20 minVoor 2Nutri-Score C€€
van @daenskitchen29 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • walnuts (shelled, lightly toasted)Noten en zaden100 g
  • fresh basil (leaves picked)Groente en fruit30 g
  • Parmesan (finely grated)Zuivel40 g
  • garlic (peeled)Groente en fruit1 stuk
  • extra virgin olive oilVoorraadkast100 ml
  • saltKruiden en specerijen2 g
  • sourdough bread (thick slices)Bakkerij4 stukken
  • stracciatella (drained)Zuivel150 g
  • oxheart tomatoes (sliced)Groente en fruit2 stukken
  • prosciutto (thinly sliced)Vlees60 g

per portie

Voedingswaarden

935kcal

Koolhydraten
65 g
Eiwitten
23 g
Vetten
65 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Keukenmachine
  • Koekenpan
  • Mengkom

stap voor stap

Bereiding

  1. Toast the walnuts

    • Toast the walnuts in a dry pan over medium heat until fragrant.
    • Let them cool slightly.
    Stap 1

  2. Make the walnut pesto

    • Blend the walnuts, basil, Parmesan and garlic in a food processor.
    • Pour in the olive oil while blending until smooth.
    • Season with salt.
    Stap 2

  3. Toast the bread

    • Toast the bread slices until golden and crisp.
    Stap 3

  4. Assemble the toasts

    • Spread the walnut pesto generously on the toasts.
    • Add the stracciatella, then the sliced oxheart tomatoes.
    • Top with the prosciutto and a drizzle of olive oil.
    Stap 4
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