Preparation
Step: 1/4
Chop the walnuts coarsely.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000470/000470_step_1_M.jpg)
Step: 2/4
Drain the mozzarella in a sieve. Halve the bread toasts and spread with some pesto.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000470/000470_step_2_M.jpg)
Step: 3/4
Wash the tomatoes, pat dry and halve. Arrange mozzarella, nuts and tomatoes on the halved toasts. Bake the toast-pizzas in the oven at 220°C (200°C fan, gas 7) for 7 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000470/000470_step_3_M.jpg)
Step: 4/4
Cut the bresaola into strips. Wash the basil, shake dry and pick off the leaves. Top the pizzas with the bresaola strips and basil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000470/000470_step_4_M.jpg)