Ingredients
- 4 large Dutch mushrooms
- 8 escargots
- 10 g Bresc garlic, chopped
- 100 gr alioli
- 10 gr Bresc Premium basil pesto
- Salt and pepper
- 0.5 celeriac
- 100 gr Bresc alioli with red chilli
- 50 g mozzarella
- 10 g Bresc Garlic puree
- 40 g olive oil
- 50 g Bresc Black Kalamata olive tapenade
- 8 Bresc Sweet-and-sour cherry tomatoes garlic parsley
- 1 g Bresc Halkidiki olive tapenade
- 100g self-raising flour
- 3 eggs
- 12 Bresc Cherry tomatoes garlic parsley
- 150 g goat’s cheese (cream cheese)
- 12 sprigs cress