Last minute aperitif or lazy to cook? Cut a few slices of nut bread , cover them with beautiful seasonal tomatoes, green olives, basil and pine nuts. We spice it up with Emmentaler AOP from Switzerland, and voila !
Recipe
For 6 persons
Make the vinaigrette : finely chop the garlic, basil and olives.
Mix everything in a bowl and add the lemon juice , olive oil , salt and pepper. Rinse the tomatoes and cut them into thin slices.
Brush the tomatoes with vinaigrette, keep some vinaigrette. Grill the pine nuts over low heat for 2 to 3 minutes.
Cut and toast 6 nice slices of bread. With a brush, brush the slices of bread with the remaining vinaigrette.
Place the tomatoes playing with the colors. Garnish with the salad leaves and toasted pine nuts.
Grate the Swiss PDO Emmentaler on the toast. Serve right away.
© Cheeses from Switzerland
Also discover how to simmer yakitoris and how to make the very simple stuffed tomatoes from Jean-François Trap .
