Salad toppings four times different: pumpernickel gratinated with rosemary-parmesan almond paste

Name: Salad toppings four times different: pumpernickel gratinated with rosemary-parmesan almond paste
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 Stem(s) Rosemary; 30 g Parmesan cheese; 30 g crushed almonds; 1 Egg yolk (size M); 12 round discs of pumpernickel (approx. 9 g each)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

4 Stem(s) Rosemary
30 g Parmesan cheese
30 g crushed almonds
1 Egg yolk (size M)
12 round discs of pumpernickel (approx. 9 g each)

Directions

1
Wash the rosemary, dab dry and, except for something to garnish, pluck the needles from the stems. Chop the needles finely. Grate the parmesan and mix with the almonds, rosemary and egg yolk to a paste.
2
Spread 1 teaspoon of the paste on each of the pumpernickel, press it flat a little and place it on a baking tray. Grill under the hot grill of the oven for 2-3 minutes until golden brown. Remove the thalers, arrange on a plate and garnish with the remaining rosemary.