Bruschetta recipe with pesto and Chili & garlic
Serves 4:
- 4 slices of country bread
- 20 walnut kernels
- 1 log of goat cheese
- Olive oil
- 1 bag of arugula (optional)
- OCNI basil cream (or 1 jar of pesto)
- 1 Chili & Garlic seasoning pencil
- Preheat the oven to 180°C (350°F) using the grill setting
- Spread the pesto on the slices of bread
- Cut the goat cheese into slices about 5cm thick and place them on the bread.
- Arrange the slightly crushed walnut kernels on the slices of bread
- Add a drizzle of olive oil
- Bake for 10 minutes
- Once out of the oven, top with a few arugula leaves (optional)
- Serve warm with shavings of Chili and Garlic Seasoning to shave
