Crostini with Baked Goat Cheese, Salad and Pistachio Pesto

For the pesto, rinse the parsley, shake dry and pluck off the leaves. Peel the garlic, finely chop and crush with the chopped pistachios, parsley and oil in a blender. Gradually add as much oil, drop-by-drop, until a thick pesto is formed. Mix in the Parmesan and a dash of lemon, and season with salt and pepper.

Rinse the cucumber and cut into thin slices. Rinse the apple, cut into quarters, remove the core, and cut into thin slices. Immediately toss the apple slices with some lemon juice. Rinse, trim and cut the celery into thin rings. Rinse the leaves of the iceberg lettuce and endive, and shake dry.

Preheat the broiler.

Cut the baguette and the goat cheese into 1 cm (approximately ½ inch) thick slices, top each slice of baguette with a slice of goat cheese, season with salt and pepper, and slide just under the preheated broiler.