Since the sun-dried tomatoes are usually placed in tasteless sunflower oil, discard this first. If the tomatoes weren`t pickled, let them steep for a few hours with a little water.
Grate half the parmesan cheese, grate the other half. Wash the rocket. Set aside six nice pieces of the sun-dried tomatoes and cut into 6 pieces each.
For the red pesto:
First, smear the garlic cloves whole in about 50 to 75 ml of olive oil over a low flame for about 5 to 10 minutes. They should be soft and should not be more than light brown. Then add the coarsely chopped onions and the sun-dried tomatoes. Roast on a medium flame until the ingredients have reached the desired brownness. I prefer it a little darker, as this makes the taste much more intense. The tomatoes can have dark brown spots in places. Then puree well.
Garnishing:
Roast the diagonally cut baguette in olive oil on medium heat. Then spread a good tablespoon of red pesto on the bread that is still warm. Salt and pepper the bread. Spread the grated parmesan on top. Now put some rocket leaves on top and sprinkle a few dabs of green pesto, bought or made yourself, on top.
Place about two thirds of a slice of Parma ham on top of the rocket. Place two small pieces of dried tomatoes as well as a few grated Parmesan pieces and some grated Parmesan as a decoration. Refine with balsamic cream to taste. Serve quickly.
General tips:
Buy the parmesan in one piece, as grated cheese is usually more expensive and has a much weaker taste.
If you buy the green pesto, it shouldn`t contain sunflower oil but olive oil and it should be of good quality. If in doubt, leave it out.
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