Toast with pesto, sun-dried tomatoes, country ham, rocket and olives
Ingredients
- 60 g of basil
- 30 g of pine nuts
- 1/2 clove of garlic
- 125 ml of full-flavoured olive oil
- 50g grated Parmesan
- Salt, pepper
- slices of country bread
- 50 g sun-dried tomatoes
- 50 g of Lucques olives from Languedoc PDO
- 4 thin slices of country ham
- 4 tablespoons of pesto
- 4 teaspoons of full-flavoured olive oil
- Rocket
Tip
Instructions
- Start by finely chopping the garlic clove, then wash and chop the basil. Dry-roast the pine nuts in a hot frying pan until they are lightly browned.
- Next, blend the pine nuts, garlic, olive oil and grated Parmesan, then add the basil and blend until the sauce is smooth. Season with salt and pepper to taste.
- Next, lightly toast your slices of bread. Then add 1 teaspoon of strong-flavoured olive oil to each one. Next, place a few rocket leaves and the sun-dried tomatoes, cut into thin strips, on top, followed by the country ham, also cut into strips. Then roughly slice the olives and add them to the toast, finishing with a spoonful of pesto.
- Then serve straight away.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
The PDO olive Lucques du Languedoc is a green olive characterised by subtle aromas of buttery avocado and, at times, even fresh hazelnut or freshly cut hay. Tender and melt-in-the-mouth, this olive is also mild. It is ideal for this recipe; however, if you do not have any, you can opt for olives de Nîmes PDO or olives cassées de la Vallée des Baux-de-Provence PDO.
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