Wild garlic crostini

Name: Wild garlic crostini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Wild garlic; 150 g Fresh goat cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 leaves Lettuce; 4 small tomatoes (no cherry tomatoes!); 4 black olives without stone; 2 TABLESPOONS Olive oil; 8 discs Ciabatta; 1 small freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Wild garlic
150 g Fresh goat cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 leaves Lettuce
4 small tomatoes (no cherry tomatoes!)
4 black olives without stone
2 TABLESPOONS Olive oil
8 discs Ciabatta
1 small freezer bag

Directions

1
Wash the wild garlic, shake dry and chop finely. Remove 1 teaspoon from the cream cheese and fill into the small freezer bag or a disposable piping bag. Briefly puree the remaining cream cheese and wild garlic with the cutting stick.
2
Season cream to taste with salt and pepper.
3
Wash lettuce leaves, shake dry and pluck into 2 pieces each. Wash and halve the tomatoes. Cut 2 olives into very fine cubes, quarter the remaining olives.
4
Heat the oil in a pan. Fry slices of bread in it from both sides until golden brown. Take them out and let them drip off on kitchen paper and spread the cream on the ciabatta. Place 1 piece of lettuce leaf on each and place 1 half of a tomato on top.
5
For the ladybird decoration, place 1 quartered olive on the tomato as a head. Cut off a small corner of the freezer bag. Spray 2 dots on each olive as eyes with the cream cheese. Distribute olive cubes as dots on the tomatoes.