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

These crostini are more than just a snack: Sweet, juicy nectarines meet tangy pecorino, fragrant wild herbs, and roasted macadamia nuts. Served on crusty bread, they create a sophisticated blend of fruit, salt, and crunch—ideal for a summer evening with guests or as a creative starter for a garden menu.

Crostini mit Nektarinen, Kräutern & Pecorino – sommerlich & schnell gemacht
© Anke Schütz

Ingredients for 4 servings

2 large, ripe nectarines
2 tbsp salted macadamia nuts
6 stalks of ground ivy
12 stalks of sorrel
1 tsp pink pepper
rose salt
1 tbsp rose petal syrup
(see page 124) or
Acacia honey
8 tsp macadamia oil
8 wafer-thin slices
Ciabatta or baguette
100 g Pecorino


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.

→ nächster Post: Colorful wild herb salad with apple, nuts & fresh curry-lemon dressing
← vorheriger Post: Watercress drink with orange & yogurt – fresh, spicy & quickly mixed

The content of this article is from the book:

Diane Dittmer
Wild Green –Seductive wild plant recipes throughout the year
€24.90 (Germany)/ €25.60 (Austria)
ISBN 978-3-03800-742-5
AT-Verlag

The table on our doorstep, in the fields, forests, and meadows, is richly laid. Wild herbs, berries, and blossoms await to be picked and used to create true delicacies. Authors Diane Dittmer and Anke Schütz take us on a very personal wild herb journey. They guide us through an entire harvest year and share their own experiences. Almost everyone is familiar with the wild herbs and berries they gather and process with us: we may even have picked wild garlic, nettles, watercress, blueberries, rose hips, and elderberries.

 



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