Ingredients
- 8 slices of farmhouse bread
- 500 g Mozzarella
- 3 red onions
- 1 tsp honey
- 2 avocado
- 100 g pine nuts
- Young radish sprouts
- Butter
- For the pesto
- 100 g grated Parmesan cheese
- 70 g toasted almonds
- 4 tbsp olive oil
- 1 nice bunch of basil
- 1 garlic clove
- Salt
Instructions
The pesto
- Dry roast the almonds.
- Put all the ingredients in a blender. Add more olive oil or a little water if the pesto is too compact.
The croque
- Mince three onions and sweat them in a little olive oil with the honey until they are translucent and slightly caramelized.
- Dry roast the pine nuts.
- Lightly butter each slice of bread on one side.
- Spread about one tablespoon of pesto on the unbuttered side of each slice of bread. Add the minced onions. Cut the mozzarella cheese into generous slices and place them on the bread, add the chopped avocado. Sprinkle with pine nuts.
- Cover with the second slice of bread. Fry your sandwich in a pan or grill until the bread is golden brown and crispy and the mozzarella has melted. Sprinkle with young radish sprouts before serving.
