Rye bread-hazelnut soil

A good basis for creating edible landscapes.

Rye bread-hazelnut soil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




Dutch (Frisian) black rye bread



hazelnuts, toasted






olive oil



salt and pepper

Preparation method

  • Fry the panko in olive oil until golden brown and drain on paper towels. Sprinkle with salt.
  • In a blender, grind the rye bread and hazelnuts.
  • Add the fried panko.
  • Season with salt and pepper.

Serving suggestions

  • To add a crunchy texture to a starter or amuse-bouche, such as a cauliflower mousse.
  • To represent soil in a garden of crudités served as an amuse-bouche.

Previous page