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Walnut Pesto Toast with Stracciatella, Oxheart Tomatoes and Prosciutto
Starter

Walnut Pesto Toast with Stracciatella, Oxheart Tomatoes and Prosciutto

20 minServes 2Nutri-Score C€€
from @daenskitchen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • walnuts (shelled, lightly toasted)Nuts & seeds100 g
  • fresh basil (leaves picked)Produce30 g
  • Parmesan (finely grated)Dairy40 g
  • garlic (peeled)Produce1 piece
  • extra virgin olive oilPantry100 ml
  • saltSpices2 g
  • sourdough bread (thick slices)Bakery4 pieces
  • stracciatella (drained)Dairy150 g
  • oxheart tomatoes (sliced)Produce2 pieces
  • prosciutto (thinly sliced)Meat60 g

per serving

Nutrition

935kcal

Carbs
65 g
Proteins
23 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Toast the walnuts

    • Toast the walnuts in a dry pan over medium heat until fragrant.
    • Let them cool slightly.
    Step 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.
    Step 2

  3. Toast the bread

    • Toast the bread slices until golden and crisp.
    Step 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.
    Step 4
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