Ingredients
10
- 20 tortillas
- 500 g blue cheese
- 250 g Bresc peperoncini marinati
- 250 g rocket
- 250 g pecan nuts
- 50 g balsamic syrup
- olive oil
Used bresc products
Ingredients
Preparation method
Crumble the blue cheese and arrange the cheese and the peperoncini on 20 tortillas. Place another tortilla on top. Heat a frying pan with a little oil and fry the tortillas on both sides. Cut them into quarters and finish them off with the rocket, nuts and balsamic syrup to make sandwiches.
PS in foodservice