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
- Roast the bread in a pan and drizzle with a little olive oil.
- Finely dice the goat’s milk cheese and put it on the bread slices. Put the jam on the cheese.
- Roast the almonds in a pan, without fat, and sprinkle over the bread topping.
Photo credits: Susanne Brauer