Looking for a quick lunch? This recipe is ready in no time!
INGREDIENTS
4 slices of whole-wheat bread, thickly sliced
4 tbsp green pesto
1 mozzarella ball
4 slices prosciutto
sun-dried tomatoes
Parmesan cheese
2 tbsp pine nuts
Fresh basil
PREPARATION
Cut the mozzarella and thin slices and put aside.
Toast the bread slices until crispy and spread them with a spoonful of green pesto.
Next, divide the slices of mozzarella and prosciutto over the toasts and finish with some sun-dried tomatoes and freshly grated Parmesan cheese.
Roast the pine nuts in a pan on the fire but do not lose sight of them since they burn easily. Sprinkle the pine nuts over the toasts and add some XAVIES' Pure Toasted Nuts & Seeds for extra crunch and a subtle roasted flavour.
Finish with a leaf of fresh basil.
