Summary

Ingredients

• 2 tomato (s)
• 1 scoop mozzarella
• 2 pinches sea salt (Fleur de Sel)
• 1 pinch (s) sugar
• 0.5 teaspoon ½ mustard, hot, e.g. Dijon mustard
• 2 tablespoon oil (walnut or almond oil)
• 1 bunch rocket
• 1 clove garlic, small
• 30 g almond (s), peeled
• 2 tablespoon oil (walnut or almond oil)
• 2 tablespoon parmesan, freshly grated
• Salt and pepper, freshly ground
• 15 slice / s baguette (s)

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Instructions

1. Peel and quarter the tomatoes, remove the seeds and dice. Drain the mozzarella well, then cut into slices and drain again on kitchen paper, then dice. Mix the lemon juice with the fleur de sel, sugar and mustard until the salt has dissolved. Now beat in the oil with a whisk until a creamy sauce is formed. Mix in the tomato and mozzarella cubes.
2. For the pesto, wash the rocket and shake dry, remove the coarse stalks. Set aside about 15 small, fine leaves for decoration. Peel the garlic. Blanch the almonds in boiling water, drain. Press the almond kernels out of the brown skins. Dry the almonds well on kitchen paper. Now puree the rocket, garlic, almonds and oil in a blender or with a hand blender. Stir in the grated parmesan and season with salt and pepper.
3. Preheat the oven to 200 ° C top and bottom heat. Spread the baguette slices on a baking sheet and bake in the oven for 2-3 minutes on each side until golden brown. Let cool down lukewarm.
4. Drain the tomato and mozzarella salad in a colander. Brush the toasted bread slices with pesto and pile the salad on top. Garnish with the small rocket leaves.
5. Tip:
6. The half-baked baguette blanks that can be bought in the supermarket are very suitable for the crostini. When using this bread, extend the Bach time a little and keep an eye on the slices.