Mini Puff Pastry Pesto Italian Style Recipe
Prep: 20 minutes
Cook: 5 minutes
Servings: 1 box of 96 pieces
Ingredients
- 96 Pidy pesto flavour mini puff pastries (010.60GR.098)
- 800 g stracciatella cheese
- 80 cl olive oil
- 8 cloves garlic
- 400 g basil
- 400 g rocket
- 160 g parmesan
- 48 slices prosciutto
- Sprouts Mustard Cress
- Salt & pepper
Preparation
-
1
Beat the stracciatella, season, and put in a piping bag.
-
2
Heat the puff pastry bases for 5 minutes at 180°C.
-
3
Cook the prosciutto slices for 5 minutes at 180°C and break them into small pieces.
-
4
For the pesto, blend the basil, rocket, garlic cloves, olive oil, and parmesan until smooth, and place in a pouring bottle.
-
5
To assemble the pieces, pipe the parmesan mixture into the base, make a hollow in the centre of the cream, pour the pesto into the hollow, plant the prosciutto crisp, and finish with the sprout.
