Refined pistachio and potato spread on baked baguette

Ingredients for 6 servings:

• 250 g pistachios, salted, shelled, ground
• 450 g jacket potatoes, peeled
• 1 cup herb cream cheese
• 3 cloves garlic
• 1 large onion(s), diced
• salt and pepper
• n. B. herbs
• Chili powder or paste, optional
• 2 baguettes
• 3 vine tomatoes
• 2 packs of mountain cheese
• arugula

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

ideal for wine tasting

Sauté the onion. Mash the potatoes and mix with the pistachios, cream cheese, crushed garlic, and the sautéed onion. Season with salt, pepper, and herbs. A little chili powder or chili paste makes the spread even more spicy. Cut the baguette into slices and spread with the pistachio and potato spread. Top with the tomatoes and slices of mountain cheese. Bake in the oven at approximately 180°C for about 15 minutes. Top with arugula to finish. The longest part is peeling the pistachios. I often do this a few days in advance.