SAGE PESTO & BALSAMIC CRICKETS TOAST
Crunchy as heck! These toasts are an excellent blend of soft cheese, fresh sage and tangy crickets!
Time: 20 minutes
Sage - 10 leaves
Kale - 130g
Pistachios - 40g
Parmesan - 30g
Olive Oil - 3 tbsp Crushed Red Pepper Flakes
Balsamic Vinegar - 4 tbsp Olive Oil - 1 tbsp Unsalted Butter - 1 tbsp Salt and Pepper
Garlic Cloves - 3 Unsalted Butter - 3 tbsp
Salt - 1/4 tsp
Goat Cheese - 120g
PREP THE PESTO | 5 mins
Make the pesto by processing the sage, kale, pistachios, parmesan and olive oil.
Stir in the crushed red pepper flakes. Set aside.
PREP THE TOAST | 5 mins
Preheat oven to 220° C
Dice the garlic and add to the butter and some salt.
Spread the butter onto one side of some rustic sourdough.
Bake until lightly toasted.
PREP THE CRICKETS | 5 mins
Heat butter and olive oil in a pan.
Add the crickets, salt and pepper and cook for a minute.
Add the balsamic vinegar and set aside once glazed and the crickets become crispy again.
ASSEMBLE THE TOAST | 5 mins
Take your toasted toast and spread with pesto and goat’s cheese.
Top with the crickets.
Sprinkle with a generous helping of leftover parmesan and some red pepper flakes.
Cook this recipe with our Ready to Cook Dried Crickets.