Crostini on Julienne vegetables with goat cheese sausage

25 minutes

1.

Clean or peel and wash the carrots, celery and leek. Cut vegetables into strips and cook covered in a little water for 5–6 minutes until al dente. Add 1 tablespoon of oil to the vegetables and season with salt, pepper and sugar

2.

Peel and finely chop the garlic. Wash herbs, shake dry. With the exception of some basil for garnish, pluck the leaves from the stems and chop. Heat 1 tablespoon of oil per serving in a pan. Toast the bread slices in 2 portions until golden brown while turning. Add half of the garlic and half of the herbs and fry briefly. Season the finished slices of bread with salt and pepper, remove and place on kitchen paper

3.

Mix the goat cheese and milk until smooth, cut off the cams with two teaspoons and place on the bread slices. Arrange vegetables and bread slices on plates, garnish with basil and sprinkle with pepper if necessary