Appenzeller® & sun-kissed pesto croustinis

Ingredients

• 1 baguette or sourdough bread
• 1 clove of garlic, peeled
• piece of Appenzeller® Black Label
• 1 jar of semi dried cherry tomatoes (á ~ 190g/95g)
• 1 dl Black Label Appenzeller®, finely grated
• 2 tbsp pine seeds
• handful of fresh basil leaves
• 1 tsp lemon juice
• big capers

Do this

1. Preheat the oven to 220 C. Slice the bread. Rub the bread slices with the cut side of a garlic clove. Spread them out on a baking sheet lined with parchment paper and generously grate the cheese on top. Roast until golden brown, about 10 minutes.
2. While the bread is in the oven, make the pesto. In a kitchen cutter, mix the grated Appenzeller® Black Label, sun dried cherry tomatoes (add the oil as well), pine seeds, basil leaves and lemon juice until a rustic paste.
3. Place the golden brown croustinis on a serving tray. Spoon the sun-kissed pesto on top of them. Decorate the croustinis with big capers and fresh basil leaves.