Crostini with rocket pesto and tomato-mozzarella salad

Ingredients for 15 servings:

• 2 tomatoes
• 1 ball of mozzarella
• 2 pinch(s) sea salt (fleur de sel)
• 1 pinch(s) of sugar
• ½ tsp mustard, hot, e.g. Dijon mustard
• 2 tbsp oil (walnut or almond oil)
• 1 bunch arugula
• 1 clove(s) garlic, small
• 30 g almond(s), peeled
• 2 tbsp oil (walnut or almond oil)
• 2 tbsp Parmesan, freshly grated
• Salt and pepper, freshly ground
• 15 slices of baguette

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the tomatoes, quarter them, remove the seeds, and dice them. Drain the mozzarella well, then slice them and drain again on kitchen paper, then dice them. Mix the lemon juice with the fleur de sel, sugar, and mustard until the salt has dissolved. Whisk in the oil until a creamy sauce forms. Mix in the tomato and mozzarella cubes. For the pesto, wash the arugula and shake dry, removing the coarse stalks. Set aside about 15 small, fine leaves for decoration. Peel the garlic. Blanch the almonds in boiling water and drain. Press the almond kernels out of the brown skins. Dry the almonds thoroughly on kitchen paper. Purée the arugula, garlic, almonds, and oil in a blender or with an immersion blender. Stir in the grated Parmesan cheese and season with salt and pepper. Preheat the oven to 200°C (top and bottom heat). Arrange the baguette slices on a baking sheet and bake in the oven for 2-3 minutes on each side until golden brown. Let cool until lukewarm. Drain the tomato and mozzarella salad in a colander. Spread the pesto on the toasted bread slices and pile the salad on top. Garnish with the small arugula leaves. Tip: Semi-baked baguettes, available at the supermarket, are ideal for making crostini. If using this bread, increase the baking time slightly and keep a close eye on the slices.