20min
Easy
Estonians cannot live without black bread. And why not eat it with a slight Italian twist. If you want, you can also make your own fresh black bread. Author of the recipe: Olga Kaju
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200
g
|
Epiim Russian Cheese
|
|
100
g
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Sun-dried tomatoes
|
|
1
tbsp
|
Olive oil
|
|
1
tbsp
|
Sesame seed oil
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|
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Water, if necessary
|
|
8
slices
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Black bread
|
|
3
pcs
|
Garlic cloves
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|
50
g
|
Room temperature Estonian butter
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|
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Fresh thyme or basil
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Make the pesto.
In blender, blend cheese with sun-dried tomatoes and oils. If necessary, add some water to make the texture creamier.
For the garlic bread, mix together butter and finely chopped garlic. Spread the garlic butter on the slices of bread and cut each slice into six pieces.
Place on a baking tray and grill in a 200 °C oven for approximately 5 minutes.
Spread the pesto on bread and garnish with green herbs.
