Recipes

200 g fresh goat's cheese

50 ml cream

1 small bunch of parsley

30 g parmesan

2 tbsp roasted seeds, e.g. pine nuts, sunflower seeds etc.

½ clove of garlic

olive oil

4 slices of Black Forest ham

1 bunch of green asparagus

Fresh farmhouse bread

Cress

Mix the goat's cream cheese with the cream and season with salt and pepper.

For the pesto, mix the washed parsley, parmesan, roasted seeds and garlic well. Gradually add the olive oil until the pesto has the desired consistency. Season to taste with salt and pepper.

Fry the Black Forest ham in a little oil at a low temperature until crispy. Approx. 3 minutes per side. Drain on kitchen paper.

Fry the asparagus in a little olive oil over a medium heat. Depending on thickness, approx. 5 to 8 minutes. It should be cooked but still have a slight bite. Season with a little sugar and salt.

Lightly toast the bread in a pan or toaster. Leave to cool briefly and spread with cream cheese. Cut the asparagus into bite-sized pieces and break the Black Forest ham into small pieces. Top the bread with the asparagus and ham and drizzle with a little pesto. Garnish with cress.

Serve with the rest of the pesto.