Mary Miso - Recipes for every day - Cookbooks
Pesto:
20 fresh lavender stalks, flowers plucked
3 table spoons chopped pistachio nuts
2 table spoons coarse mustard
2 table spoons honey
1 table spoon white balsamic vinegar
4 table spoons olive oil
salt and pepper
1 baguette
200g goat cheese
8 apricots
2 table spoons icing sugar
salt and pepper
Preheat oven to 220°C (circulating air).
For pesto mix all ingredients and put aside.
Cut baguette in 1.5cm thick slices and place on a baking tray covered with baking paper. Cut goat cheese in slices and top baguette slices. Cover with halved apricots. Season with salt and pepper and sprinkle with icing sugar. Bake 6 minutes.
Serve with pesto on the side.
