Pistachio cheese crostini

00070 CROSTINI with PISTACHIO CHEESE INGREDIENTS for 18 PIECES ABOUT 120 g flour, 50 g butter, a teaspoon of fresh or dried herbs of your choice, an egg yolk, salt, 200 g of fresh goat cheese, pistachio, 30 g salt.

In a large bowl mix the flour with the diced cold butter, 1/2 teaspoon salt, herbs, the egg yolk and 2 tablespoons water.

Working with the fingertips and add a little water if necessary.

When the dough is homogenous, wrap it up in a piece of plastic wrap and store in the refrigerator for an hour.

Roll out the dough with a rolling pin on a floured work surface, in a thickness of 1/2 cm and cut many diskettes of 3 cm in diameter.

If you don't have the cookie used a plug or the rim of a shot glass of liquor.

Align your disks on a plate, covered with baking paper and bake in the oven already warm at 200 g for 10 minutes.

Remove from oven and let cool.

In a bowl mix the cheese with a spatula to make it creamy, then spread on crostini trying, with the help of a spatula to give the cheese a flame form.

Pistachios blanched in boiling water for one minute and remove the skin.

Finely chop and stir the mixture with a little salt.

The flames rolled in chopped and place on a tray.