Black Olive and Basil Pesto Slices

Preparation

1. For the basil pesto, whisk QimiQ Classic smooth. Slowly add the olive oil and continue to whisk until smooth and entirely incorporated. Add the remaining ingredients, season to taste and chill well.
2. For the black olive pesto, whisk QimiQ Classic smooth. Slowly add the olive oil and continue to whisk until smooth and entirely incorporated. Add the remaining ingredients, season to taste and chill well.
3. For the base, place the puff pastry on a baking sheet lined with baking paper and dock it. Cover with a second sheet of baking paper and two additional baking sheets to weigh down. Bake at 185° C with convection until golden brown. Cut into strips 15 x 30 inches and allow to cool.
4. Spread the pesto approx. 2.5 inches deep onto the pastry, portion and serve decorated with peeled yellow and purple tomatoes, edible flowers, balsamic glaze etc.