Bruschetta with sun-dried tomato pesto and goat cheese

A nice mouthful that can be served as an appetizer as well as a delicious snack. Goat cheese, sun-dried tomato pesto and crispy toast make a great flavor combination that is easy to get addicted to. Add a little more fresh thyme and nothing more is needed. If you are a friend of feta cheese, you can replace goat cheese with feta cheese.

Quantity: 4

8 slices of sourdough
100 g Gourmet Club sun-dried tomato pesto
150 g of soft goat cheese
Olive oil
Garlic
Freshly ground black pepper
Fresh thyme

Heat the olive oil and toast the sourdough slices in a pan until golden and crispy. Lift the garlic from the pan and rub on the slices of bread. Cool slightly and then add sun-dried tomato pesto to each slice of bread. Spread goat cheese on top and sprinkle the thyme leaves. You can add some black pepper and sprinkle with olive oil. Serve now.