Bread slices with Mondseer raclette and pumpkin seed pesto
Ingredients
| 300 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 8 | small slices of brown bread |
| 2 | gloves of garlic |
| 16 | pumpkin wedges |
| olive oil | |
| 20 g | Pumpkin seeds |
| 20 g | some basil leaves |
| 1 | garlic |
| 25 g | Parmesan cheese |
| 50 ml | pumpkin seed oil |
| salt & pepper |
Preparation
Mix the pumpkin slices with a little olive oil and salt and bake on a baking tray at 200 degrees for about 10-15 minutes. Rub the bread slices with garlic and also place them on the baking sheet for a few minutes. Alternatively, the bread slices can also be toasted in the toaster.
For the pesto, crush the pumpkin seeds in a mortar and pestle. Add basil leaves and garlic and process until smooth. Stir in grated parmesan. Gradually pour in the pumpkin seed oil and mix into a creamy pesto. salt and pepper.
Top each slice of bread with 2 pumpkin wedges. Cut Mondseer into slices and place on the bread. Bake in the oven until the cheese has melted (in the upper third with top heat or with the grill function. Refine with pumpkin seed pesto.
Enjoy your meal!
