Bruschetta with goat’s milk cheese, apricot jam and almonds


  • 4 slices of Mestemacher ITALIAN organic spelt country bread
  • A little bit of olive oil
  • 250 grams of goat’s milk cheese
  • 4 tbs. of apricot jam
  • 50 grams of almonds


  1. Roast the bread in a pan and drizzle with a little olive oil.
  2. Finely dice the goat’s milk cheese and put it on the bread slices. Put the jam on the cheese.
  3. Roast the almonds in a pan, without fat, and sprinkle over the bread topping.

Photo credits: Susanne Brauer