Crostini with nectarines, herbs & pecorino – summery & quick to make

Here’s how to prepare it:

Halve the nectarines, remove the stones, and dice them. Roughly chop the macadamia nuts and toast them in a nonstick pan until golden brown. Let cool.

Wash the ground ivy and sorrel and drain in a sieve or pat dry with a cloth. Tear the leaves into small pieces and add them to the nectarines. Roughly crush the pepper and rose salt in a mortar. Add the roasted macadamia nuts, rose petal syrup, and macadamia oil to the herb leaves.
and nectarines and mix everything carefully.

Toast the slices of bread in the toaster until golden brown. Spread the nectarine and herb salad on the toasted slices. Grate the pecorino cheese and sprinkle it over the crostini.