Crostini Trilogy with California Prunes

Preparation

minutes

Servings

persons

Nutrition

440

calories

Ingredients

1 Baguette ( 300 g)
Olive oil

With tomato:
2 tomatoes
4 SUNSWEET prunes
2 tsp olive oil
1-2 tsp balsamic vinegar
salt, pepper
Basil leaves

With rocket salad:
4 SUNSWEET prunes
8 tsp Dijon honey mustard
(alternatively mix spicy mustard with some honey)
8 walnut halves
A few rocket salad leaves

with fennel:
50 g fennel (with green)
40 g salami
4 SUNSWEET prunes
1 tbsp olive oil
2 tbsp orange marmalade
Salt, cayenne pepper

Instructions

Cut baguette into 24 slices and arrange on a baking sheet. Brush the slices with olive oil and roast until golden in the preheated oven grill.
Wash tomatoes and dice finely removing the seeds. Dice the prunes. Mix tomatoes and prunes with olive oil and balsamic vinegar and season with salt and pepper. Mix in a few basil leaves. Spread on one-third of the baguette slices.
Brush one third of the baguette slices with honey mustard and sprinkle with chopped walnut halves. Rinse rocket, clean and shake dry. Cut prunes into slices. Top baguette slices with rocket and prunes.
Clean fennel, rinse and dice finely. Heat olive oil on a non-stick frying pan and sear fennel for a few seconds. Add orange marmalade and toss with the fennel. Season with salt and cayenne pepper. Mix in chipped prunes. Top last third of baguette slices with fennel and salami and sprinkle with chopped fennel greens.