Apple and Goat Cheese Bruschetta

Ingredients 

• 1/2 Washington apple
• 1/2 French baguette
• Goat cheese as required
• 1/2 cup U.S. Pistachios
• 1 cup fresh basil leaves
• Salt to taste
• 2 cloves garlic
• 1-2 tablespoons parmesan cheese powder
• 2 tablespoons olive oil + for drizzling 
• Micro greens to garnish

Method

1. Lightly dry roast U.S. Pistachios in a pan. Cool slightly, transfer into a food processor. Add basil leaves, salt, garlic, parmesan cheese powder and 2 tbsps olive oil and process to a coarse mixture. This is pistachio pesto.
2. Diagonally slice the French baguette into 8 thick slices.
3. Heat 2 tsps olive oil in the same pan. Place the baguette slices and lightly toast them for 1-2 minutes. Flip the slices and drizzle remaining olive oil and continue to toast for 1-2 minutes.
4. Cut the Washington Apple into slices of medium thickness.
5. To make the bruschetta, spread a thick layer of pistachio pesto over each toast.
6. Horizontally halve the apple slices and arrange a few slices over each bruschetta. Place some goat cheese on top of each bruschetta and garnish with micro greens. Serve immediately.