Tartine with Nuts and dried tomato pesto
- 100 g of Dried Tomato
- 25 g of Parmesan
- 25 g of pine nuts
- 1 clove of garlic
- 10 basil leaves
- 70 fresh goat cheeses
- Organic gluten-free walnut crispbread
- 5 cl of Emile Noël organic extra fruity ripe olive oil
– Peel the garlic clove, remove the sprout and crush the flesh.
– Mix the dried tomatoes with parmesan, pine nuts, garlic clove, basil leaves and oil.
– Add the fresh goat cheese.
– Baste this pesto on the Emile Saveurs gluten free nut tartines.
– Dress with a few pieces of dried tomatoes, with diced fresh tomatoes and olive slices. Finish with fresh chopped basil.