For a tasty appetizer, for an aperitif with friends or as a welcome to a family dinner: here is the Whole Crostino of Summer Flavors with Fresh Pesto Sauce.
Discover the new recipe from chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano, made for our Frasca e Nassa Artisan Laboratory in Loano (Savona)!
The Whole Crostino of Summer Flavors with Pesto Fresco Genovese Sauce is quick to prepare and very tasty.
Ideal for an informal dinner or an aperitif to celebrate the last days of summer with an interesting fantasy of Mediterranean ingredients that are successfully intertwined with tropical ones.
Here is the new recipe that chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano has prepared for us, to make us travel far away, staying with our hearts in our beloved Italy!
Whole wheat crostini of summer flavors with Fresh Pesto sauce: ingredients for 4 people
– 1 170g jar of Pesto Fresco Genovese.
– 1 jar of mayonnaise
– 12 prawns
– 1 small, ripe avocado
– Valerian clumps
– 1 hg. of stracciatella di burrata cheese
– 4 crispy slices of whole-grain rye Wasa
– Genovese basil DOP leaves
– 1 tub of raspberries
Whole wheat crouton of summer flavors with Fresh Pesto sauce: preparation
- Boil the shrimp, stripped of the black thread, for a few minutes. Drain, asgut, and keep aside
- Prepare the sauce by mixing equal parts mayonnaise and Pesto Fresco in a bowl.
- Slice avocado and prepare basil leaves, valerian clumps and fresh raspberries
- Compose each crostini by spreading plenty of Pesto Fresco Genovese sauce. Arrange on top little burrata stracciatella, avocado slices, 3 shrimp, a few raspberries, clumps of valerian and fresh Genovese PDO basil leaves
Our Whole Wheat Crostini of Summer Flavors with Fresh Pesto Sauce is ready. Make lots of them, because one leads to another! If you like, enjoy the crostino while sipping a fruity Vermentino di Sardegna.
Enjoy your meal!