Summary

Ingredients

• 1 white bread (s)
• 16 large tomato (s), dried (cut into thin strips)
• 150 g Parmesan, fresh (thinly sliced)
• 2 tablespoon chives, (chopped)
• 50 g basil leaves, fresh
• 4 tablespoon pine nuts
• 3 cloves garlic
• 3 tablespoon olive oil

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Instructions

1. For the pesto: use the hand blender to process the basil leaves, chives, pine nuts, garlic and olive oil into a smooth mixture.
2. Cut the white bread into slices. Then roast in the oven under the hot grill until golden brown.
3. Spread the pesto evenly on the toasted bread slices. Top with the sun-dried tomatoes and the parmesan cheese.
4. Tastes great as an aperitif with a glass of Prosecco!