Ingredients
For 4 portions
4
Slice(s) of whole meal bread
For the pesto layer
125g
QimiQ Classic, room temperature
1bunch(es)
Basil
1tsp
Pine nuts, roasted
1tbsp
Parmesan, grated
2tbsp
Olive oil
125g
Ricotta min. 45 % fat
Salt and pepper
For the tomato layer
125g
QimiQ Classic, room temperature
2
Tomato(es), cored
1tbsp
Balsamic vinegar, white
Salt and pepper
Preparation
- Cut the bread into 4 circles with the help of a dessert ring (8 cm Ø).
- For the pesto layer, blend the basil, pine nuts, parmesan and oil to a pesto. Whisk QimiQ Classic smooth. Add 80 g of the pesto mixture and all of the ricotta and mix well.
- For the tomato layer, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Place the bread circles into 4 rings. Cover with a layer of tomato followed by a layer of pesto and chill for at least 4 hours (preferably over night).
- Release from the ring with a sharp knife, carefully remove, and serve with the remaining pesto.
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