Bruschetta with curd cheese, arugula and pine nuts
- French garlic baguette 1 piece
- Curd cheese 150 g
- Parsley 20 g
- Dill 20 g
- Arugula 20 g
- Pine nuts 0,2 glasses
- Olive oil 50 ml
- Cut the bread into slices and fry in olive oil.
- Finely chop the dill and parsley, add them to the curd cheese.
- Roast the pine nuts in a non-stick frying pan.
- Spread cheese on bread, then lay out arugula leaves on top and sprinkle with pine nuts.
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