Pesto & Goats Cheese Crostini

Makes 12 per Log of Goats Cheese

Prep Time: 20 mins

Cook Time: 5 mins

Ingredients:

1 French baguette, sliced

1 log Goats Cheese, sliced

4tbsp Honey

50g Walnut Halves, crushed

Salt

Olive Oil

For the pesto:

60g Watercress

30g Walnuts

1 clove garlic

30g Parmesan

Olive oil

Preheat the oven to 180°. Lay the slices of bread on a baking tray and, using a pastry brush, brush some oil over the surface. Bake them in the oven for a few minutes, until golden brown, then flip them over and repeat the process on the other side.
Meanwhile, make your watercress pesto. Add all the ingredients to a food processor and blitz until smooth – use a generous glug of olive oil to start, loosening with more as you go. The pesto needs to be able to be poured without being too runny.
Layer your crostini starting with a slice of goats cheese, then drizzle over the watercress pesto, honey and sprinkle with crushed walnuts and sea salt before serving.