Ingredients
- Slices young matured cheese
- 800 g mascarpone
- 120 g Bresc Pesto alla Genovese
- 200 g pine nuts
- 200 g sunflower seeds
- Bresc Cherry tomatoes garlic parsle
Used bresc products
Ingredients
Preparation method
Cut the cheese slices round and fry in a pan and shape into cylinders. Mix the mascarpone with the pesto. Season with salt and pepper and fill the cheese cannoli with the pesto cream. Roughly chop the nuts and seeds. Dip the ends of the cream into the chopped nuts and seeds. Garnish with the sweet-sour cherry tomatoes and the matching watercress.