Bresc BV

Chips (French fries) with Italian-style topping

Ingredients

1
  • 60 g Bresc Tomato bruschetta
  • 40 g mayonnaise
  • 20 g Parmesan cheese
  • 10 g Bresc Pesto di pomodori
  • 55 g chips

Preparation method

Fry the chips at 175°C until they are golden-brown. Mix the mayonnaise with the pesto. Arrange the chips in a small cone bag and garnish it with the tomato bruschetta, mayonnaise and grated Parmesan cheese. 

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