Wild Garlic Pesto Bruschetta

Ingredients

• 30 g pine nuts
• 40 g parmesan (1 piece)
• 50 g wild garlic (1 bundle)
• 10 tbsp olive oil
• 1 small lemon
• Salt
• Pepper
• 1 whole grain baguette (or ciabatta)
• 250 g tomatoes
• 1 Red Onion
• 1 clove garlic

Instructions

1. 1.

   Roast the pine nuts in a non-stick pan without added fat until golden brown, let cool and finely chop. Grate the parmesan. Wash the wild garlic, shake dry, roughly chop and blend with 6 tbsp olive oil in a blender until smooth. Transfer to a bowl and mix in the pine nuts and parmesan. Squeeze the lemon and season the pesto with lemon juice, salt, and pepper.

2. 2.

   Slice the baguette into 8 pieces and brush lightly with olive oil. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes.

3. 3.

   Meanwhile wash, core, and dice the tomatoes. Peel and finely dice the onion and garlic. Mix both in a bowl with remaining olive oil and season with salt and pepper. Remove the baguette from the oven, spread the tomato mixture on top, and garnish with the pesto.