Bruschetta with goats cheese, pesto and pears

Total time 20 mins

18 mins preparation time

2 mins cooking time

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.

Ingredients

10 portion(s)

For the parsley pesto:

garlic cloves

50 g

pine nuts

1 bunch

of parsley

80 ml

olive oil

For the bruschette:

ciabatta

pears

3 tbsp

Kikkoman Teriyaki Marinade

2 tbsp

walnuts

300 g

fresh goats cheese / cream cheese

some leaves of parsley to garnish

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Recipe-ID: 512

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Featured product in this recipe

Kikkoman Teriyaki Marinade

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!