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4 slices of whole-wheat bread, thickly sliced

4 tbsp green pesto

1 mozzarella ball

4 slices prosciutto

sun-dried tomatoes

Parmesan cheese

2 tbsp pine nuts

Fresh basil

3 tbsp XAVIES' Pure Toasted Nuts & Seeds


Cut the mozzarella and thin slices and put aside. 

Toast the bread slices until crispy and spread them with a spoonful of green pesto. 

Next, divide the slices of mozzarella and prosciutto over the toasts and finish with some sun-dried tomatoes and freshly grated Parmesan cheese. 

Roast the pine nuts in a pan on the fire but do not lose sight of them since they burn easily. Sprinkle the pine nuts over the toasts and add some XAVIES' Pure Toasted Nuts & Seeds for extra crunch and a subtle roasted flavour. 

Finish with a leaf of fresh basil.