Melon Bruschetta

For the melon bruschetta, first clean and wash the bell bell pepper and cut into small cubes. Chop the walnut kernels and dry roast them in a pan. Wash and chop the herbs. Mix the herbs with the oil and the nuts and season with the spices. Mix the diced peppers with the pesto.

Cut the melon slices into 6 pieces each. Spread the paprika-pesto mix on the quarters and serve the melon bruschetta.

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