Prep Time: 15 minutes
- 30 g pine nuts
- 2 tablespoons basil leaves , chopped small
- 60 g of soft butter
- 1 avocado
- 1 handful of rocket
- 6-8 cherry tomatoes
- 1 large baguette , cut in half lengthways
- 80 g of Parma ham
- salt and pepper
- Leerdammer® Thins
1.Roast the pine nuts in a pan without fat for a few minutes until golden brown. Watch them carefully as they don’t take long! Let them cool, then chop them finely.
2.Stir the cooled pine nuts and the basil into the butter. Season with a twist of salt and pepper.
3.Peel the avocado and scoop out the kernel. Slice the avocado evenly
4.Wash and dry the rocket, and cut the cherry tomatoes in half
5.Spread the pine nut butter on each half of the baguette.
6.Top with slices of Leerdammer® Thins, the rocket, Parma ham, cherry tomatoes and remaining pine nuts.
7.Close the baguette and cut into 5 – 6 pieces to serve.