Ingredients
- 2 tbs olive oil
- 20 g pine nuts, toasted
- 50 g grated Parmesan
- 8 slices baguette
Preparation
1. Mix the olive oil with the pine nuts and Parmesan and spread on top of the baguette slices.
2. Heat the pot on highest level up to the roasting window, switch off and add baguette slices. Put the pot in the inverted lid, place the Navigenio overhead, bake the crostini for approx. 2 minutes using the residual heat until the cheese starts to melt.
Tip
- Serve garnished with fresh pear slices.
This recipe has been tested and approved by AMC.
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