Goat cheese tomato with beetroot salad

Name: goat cheese tomato with beetroot salad
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 150 g soft goat's cheese 55; 50 g pecans; 8 slice Spelt Bread; 100 g chilled sun dried to in pieces; 75 g arugula; 400 g grated beetroot; 1 onion; 50 g pickle moisture from the pot

Tosti of spelled bread with goat's cheese, semi-sundried tomatoes, pecans, beetroot and rocket.

Ingredients

150 g soft goat's cheese 55
50 g pecans
8 slice Spelt Bread
100 g chilled sun dried to in pieces

75 g arugula
400 g grated beetroot
1 onion
50 g pickle moisture from the pot

Directions

Preheat the oven to 200 ºC.
Crumble the goat's cheese and roughly chop the pecans. Serve half of the slices with the goat's cheese, tomatoes and pecans.
Put the top on top and bake the sandwiches in a rough brown oven for about 10 minutes in the center of the oven until golden brown and crunchy.
Chop the onion and cut the pickles into cubes. Mix the arugula with the beetroot, onion, pickle and gherkin per person. Serve with the sandwiches.