Tomato and wild garlic bruschetta

Ingredients for 12 servings:

• 1 baguette(s)
• 4 tomatoes
• 4 spring onions
• 5 tbsp pesto (wild garlic)
• 4 tbsp almond flakes
• 250 g cheese (Gouda), young, grated
• 12 basil leaves
• olive oil
• Salt
• black pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cut the baguette into 12 diagonal (larger surface) slices, each about 2 cm thick. Brush the top with a little olive oil and toast briefly in a preheated oven at 220°C (top heat/grill). Remove the baguette slices from the oven and set aside. Finely dice the tomatoes and onions, including the green parts. If you have very juicy tomatoes, it is advisable to remove the seeds, as otherwise the bread slices will become soggy too quickly. Mix the tomatoes and onions with the wild garlic pesto and season with a little salt and pepper. Fold in the almond slivers and spread the mixture on the toasted side of the baguette slices. Sprinkle with cheese. Bake in the oven at 220°C (top and bottom heat) for about 10 minutes, until the cheese has turned a golden brown. Remove the tomato and wild garlic bruschetta from the oven and decorate each one with a basil leaf.