Ingredients
10
- 10 ciabatta buns
- 90 g Bresc Chunky salsa tomato
- 45 g feta cheese, crumbled
- 10 g Bresc Roasted garlic puree
- 6 sprigs cress
Used bresc products
Ingredients
Preparation method
Spread the roasted garlic on the ciabattas and toast them in the oven for 7 minutes at 180°C. Mix the chunky tomato salsa with the crumbled feta cheese. Spoon the feta mix onto the bruschettas and garnish with the cress.
Tags
PS in foodservice