Apple and ham bruschetta

For 4 people
  • 30 g pine nuts
  • 75 g Rauke
  • 40 g Parmesan cheese
  • 1 Garlic clove
  • 5 EL Olive oil
  • Salt
  • Pepper
  • 16 slices Ciabatta bread (approx. 15 g each)
  • 2 red apples
  • 8 slices Katschinken (approx. 25 g each)
25 minutes
Roast the pine nuts in a pan until golden brown, remove and let cool. Clean the rocket, wash it, shake it dry, put something aside for garnish. Roughly chop the rest. Coarsely grate the parmesan. Peel garlic and chop finely. Finely puree the pine nuts, rocket, Parmesan, garlic and 3 tablespoons of oil, season with salt and pepper.
Heat 1 tablespoon of oil in a pan. Roast 8 slices of bread in it for about 2 minutes on each side until golden brown, remove and place on kitchen paper. Prepare the remaining bread slices in 1 tbsp oil in the same way. Wash the apples, pat dry, cut in half, cut out the core. Cut the apple halves into 8 wedges each. Quarter the ham slices
3. Brush the bread slices with pesto. Wrap the apple wedges with ham and place 2 on each bread. Arrange the bruschetta on plates and garnish with rocket
1 person approx:
  • 610 kcal
  • 2560 kJ
  • 18 g protein
  • 38 g fat
  • 43 g carbohydrates


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