Crostini with Baked Goat Cheese, Salad and Pistachio Pesto

Ingredients

• 1 bunch parsley
• 1 clove garlic
• 100 g shelled pistachios
• 120 ml olive oil
• 5 tbsp freshly grated Parmesan
• Salt
• black pepper (freshly ground)
• Lemon juice
• 0.5 cucumber
• 1 tart apple (e.g., Granny Smith)
• 2 stalks celery
• 0.5 iceberg lettuce
• 1 chicory
• 1 baguette
• 300 g goat fresh cheese (as a log)

Instructions

1. 1.

   For the pesto, rinse the parsley, shake dry and pluck the leaves. Peel the garlic, finely chop and blend with chopped pistachios, parsley and oil in a blender. Gradually add more oil until a creamy pesto forms. Fold in Parmesan and season with salt, pepper and a splash of lemon juice.

2. 2.

   Wash the cucumber and slice thinly or shave. Wash the apple, quarter it, remove the core and cut into narrow slivers. Toss immediately with a little lemon juice. Wash the celery, trim it and slice into thin rings or discs. Separate the lettuce leaves, wash and pat dry.

3. 3.

   Preheat the oven grill.

4. 4.

   Slice the baguette and goat cheese into 1 cm thick pieces; top each bread slice with a cheese slice, season with salt and pepper, and briefly place under the hot oven grill.

5. 5.

   Arrange the salad leaves with cucumber, apple and celery on a plate, add the baguette slices and drizzle with pesto before serving.