Bresc BV

MonChou balls with olive and vegetable crisps

Ingredients

4
  • 100 g MonChou
  • 100 g vegetable crisps
  • 2 g Bresc Black garlic puree
  • 15 g Bresc Black Kalamata olive tapenade

Preparation method

Mix the MonChou with the garlic and the olive tapenade. Crumble the vegetable crisps in a kitchen machine. Roll the MonChou mixture into eight small balls and chill in the fridge. Cover the balls with the finely ground vegetable crisps.

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