Ingredients
- 4 focaccia buns
- 150 g ricotta cheese
- 100 g Bresc Peperoncini marinati
- 50 g Bresc Grilled bell pepper puree
- 100 g young spinach
- 200 g pumpkin cream (see recipe)
- 50 g almond flakes
- olive oil
- balsamic vinegar
- 8 slices hard goat’s cheese
- For the pumpkin cream:
- 1 butternut squash
- 40 g shallot, chopped
- 0.5 l vegetable stock
- salt and pepper
- 20 g Bresc Tikka masala
- 20 g Bresc WOKchilli
- 50 g olive oil
- oil for frying