Rosé Asselheim trocken

Ingredients

• 1 loafBaguette
• 150 gFresh goat cheese
• 4 tbspFig mustard
• 2 piecesFresh figs
• 30 gWalnut kernels
• 2 tbspOlive oil
• 2 sprigsFresh thyme
• 1 tspHoney

Preparation

1. 1Slice the baguette into approximately 1 cm thick pieces.
2. 2Brush the slices thinly with olive oil and toast in the oven at 200°C (top/bottom heat) for about 5 minutes until golden brown.
3. 3Wash the fresh figs and cut them into thin wedges.
4. 4Briefly toast the walnut kernels in a dry pan and chop them coarsely.
5. 5Spread the still-warm crostini generously with fresh goat cheese.
6. 6Top each with a dollop of fig mustard and a fig wedge.
7. 7Garnish with the chopped walnuts, picked thyme leaves, and a drizzle of honey.