Bruschetta with goats cheese, pesto and pears
An easy snack, brunch or lunch idea. The bruschetta is topped with cool goats cheese seasoned with Teriyaki marinade, parsley pesto and walnuts and pears
- Serves10 pieces
- Preparation Time18 mins
- Cooking Time2 mins
For the parsley pesto:
- 2 garlic cloves
- 50 g pine nuts
- 1 bunch of parsley
- 80 ml olive oil
For the bruschette:
- 1 ciabatta
- 2 pears
- 3 tbsp Kikkoman Teriyaki marinade
- 2 tbsp walnuts
- 300 g fresh goats cheese / cream cheese
- some leaves of parsley to garnish
For the pesto: Peel the garlic and cut it into slices. Wash the parsley and chop it roughly. Put the parsley, garlic, pine nuts, oil, salt and pepper into a mortar and pestle and bash until pureed.
For the ciabatta: Cut the ciabatta into slices of about 1.5 cm thick. Preheat the grill and toast the bread slices until golden brown. Let it cool down for a minute.
Mix the pesto with the goat cheese and the Teriyaki marinade and spread it on the warm ciabatta. Cut the pears in a half and cut it in thin slices. Chop the nuts roughly. Add the pears and the nuts on the ciabatta, sprinkle it with some more Teriyaki marinade and parsley leaves and serve them warm.