Ingredients

Pesto

1 cup cup fresh basil leaves (packed)

¼ cup of pine nuts, toasted

1 small clove of garlic

¼ cup fresh parmesan cheese, grated

1 big pinch of sea salt and freshly cracked black pepper

¼ cup extra virgin olive oil

Goat Cheese Crostini

½ fresh baguette, sliced into 1/2 inch rounds

¼ cup goat cheese

1 tablespoon extra virgin olive oil

Salad

½ cup dried figs, sliced

4 cups mesculin greens

⅓ cup aged balsamic, reduced until thick and syrupy

Directions

Pesto

1. In a food processor, blend together basil, toasted pine nuts, garlic, parmesan, sea salt and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.

Goat Cheese Crostini

1. Spread cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until cheese is slightly golden and bubbling.

Salad

1. In a bowl, combine figs, greens, and 4 tablespoons of the pesto and mix.

2. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.

See more: Cheese, Lunch, No Cook, Salad, Summer, Vegetarian

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