Ingredients
- 60 g Bresc Tomato bruschetta
- 40 g mayonnaise
- 20 g Parmesan cheese
- 10 g Bresc Pesto di pomodori
- 55 g chips
Used bresc products
Ingredients
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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