A quick summer lunch or perhaps your contribution to a Dutch treat!
1. Slice some fresh sourdough bread.
2. Bake a coarsely chopped aubergine in olive oil until it turns a nice colour. Beat together with crème fraîche, garlic and flat leaf parsley. Season with salt and pepper and mix in 100 g of finely grated Västerbotten cheese. Spread the mixture on the bread.
3. Drizzle your best olive oil on top.
4. Garnish with chopped pistachio nuts and top with a pinch of salt flakes.
50 ml olive oil
2 tbsp crème fraîche
1–2 garlic cloves
1 pinch of salt flakes
Black pepper from the grinder
100 ml finely chopped flat leaf parsley
100 g Västerbotten cheese
100 g pistachio nuts