Bresc BV

Spicy veggie pitta


  • 1 ball buffalo mozzarella
  • 1 string small roma tomatoes
  • rocket
  • salt and pepper to taste
  • 40 g Bresc Basil puree
  • 10 g Bresc Peperoncini marinati
  • 8 pittas

Preparation method

Slice the tomatoes in half and tear the mozzarella. Cut through the cocktail pittas until they are half open. Fill the pittas with some rocket and the mozzarella. Season with salt and pepper. Garnish with marinated peppers and basil puree.