Ingredients
10
- 10 medium mature slices of Gouda cheese
- 625 g Lakenvelder mince
- 50 g Bresc Beemster garlic puree
- 50 g Bresc premium basil pesto
- 3 red tomato
- 3 yellow tomato
- 10 heads Dutch lettuce (centres)
- 10 sprigs salad pea
- salt and pepper
Used bresc products
Ingredients
Preparation method
Roast the slices of cheese in a dry frying pan until they are crispy. Cut out circles from them with a cutter. Fry the mince while loosening it and season with the garlic puree, salt and pepper. Wash the centres of the Dutch lettuce and leave it to dry. Dice the tomatoes into small brunoise. Place a leaf of lettuce in the cheese taco. Spoon a small quantity of mince on top and finish it off with pesto and a sprig of suitable cress.
Related themes
PS in foodservice