Hazelnut Butter, Strawberry and Basil

Hazelnut Butter, Strawberry and Basil

Spectacular Rye Slices

By
From
Green Kitchen At Home
Serves
1
Cooking time
5 mins
Photographer
David Frenkiel

Working out a recipe’s popularity based on Instagram ‘likes’, reveals that various types of open-faced sandwiches with colourful toppings always spark a lot of attention! Often it seems like they are only made to be photographed, but we promise you that it is not the case here. These colourful slices are a collection of our favourite toppings. We like them on top of sourdough rye bread. For a gluten-free alternative, replace the sourdough rye bread with a gluten-free bread.

Ingredients

Quantity Ingredient
2 slices sourdough rye bread
4 fresh strawberries, tops removed
2 tablespoons hazelnut buttet
or 2 tablespoons Easy nut butter, of choice
2 pinches freshly ground black pepper
8 fresh basil leaves

Method

  1. Toast the bread and finely slice the strawberries. Spread the nut butter over the toast and arrange the strawberry slices over the surface of the toast. Sprinkle over the pepper, scatter over the basil and cut in half lengthwise.

Tips

  • For a nut-free alternative, replace the nut butter with one made from pumpkin seeds or sunflower seeds.
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