Ingredients
10
375 g Bresc Sweet’n sour cherry tomatoes garlic parsley
3 fuet
375 g olives, black
40 g Bresc Parrillada Aio e lemone
25 g Bresc Premium basil pesto
25 g cheese, grated
5 sheets puff pastry
salt and pepper
Used bresc products
Ingredients
375 g Bresc Sweet’n sour cherry tomatoes garlic parsley
3 fuet
375 g olives, black
40 g Bresc Parrillada Aio e lemone
25 g Bresc Premium basil pesto
25 g cheese, grated
5 sheets puff pastry
salt and pepper
Preparation method
Drain the cherry tomatoes and spoon them into small bowls. Chop the fuet into thin slices. Mix the olives with the Parrillada Aio e lemone and season with salt and pepper. Leave the puff pastry to rest in the fridge for one hour. Roll it out a little. Spread the pesto on the puff pastry and sprinkle the grated cheese on top. Cut it into ribbons and then twist the ribbons. Bake in the oven at 180 °C for 10 minutes. Arrange the cherry tomatoes, fuet, olives and cheese twisters on a wooden plank.
Tags
PS in foodservice