How to cook
The dill is washed, shredded and is blended along with the garlic clove, pitted olives, a little salt, black pepper, a few drops of lemon juice.
The baguette is cut into slices. The slices are spread with pesto and garnished with halves or quarters of the cherry tomatoes, lightly fried on a grill pan king prawn tails, dill leaves and a teaspoon of red caviar.
Enjoy your meal!