The days are getting longer, the birds are singing in anticipation and everything in nature is slowly sprouting again.
Wild garlic is also back in season and is already sprouting diligently. So how about a delicious spring aperitif with Rimuss and tasty bruschette with wild garlic pesto. These are quick to prepare and simply delicious.
Give them a try!
Ingredients
1 baguette
50 g almonds
2 bunches of wild garlic (approx. 50 g)
1 organic lemon
1 dl olive oil
50 g grated Sbrinz
0.5 tsp salt
a little pepper
Preparation
Cut the baguette into slices, place on a baking tray and toast in the oven.
Wash the wild garlic well and pat dry. Pluck the wild garlic leaves into a measuring cup and add the almonds. Grate in the lemon zest and squeeze in some of the juice. Pour in half the oil and blend with a hand blender until smooth. Stir in the rest of the oil and cheese, season and enjoy. Spread the wild garlic pesto on the toasted baguette slices, garnish with mozzarella pearls and enjoy with a glass of Rimuss!
