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Company Logo Latteria Soresina

Crostone with provolone pesto cheese and summer fruit

Course

Appetizer

Time

10 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE PARSLEY PESTO
100 g fresh parsley, stems included
90 ml extra-virgin olive oil
40 g peeled almonds
50 g Gran Soresina Grana Padano DOP
2 garlic cloves
Peel of ¼ lemon
2 tablespoons lemon juice
2 tablespoons water
Q.b. Salt
Q.b. Pepper

FOR THE CROSTONE
4 slices of multigrain whole-wheat bread with mixed seeds
400 g Provolone Soresinacheese
1 nectarine peach
2 figs
12 blackberries
1 red plum

provolone soresina
Crostone with provolone pesto cheese and summer fruit

PREPARATION

  1. Prepare the parsley pesto: place all the ingredients provided for pesto in the food processor, taking care to peel the garlic, split the splits in half and remove the inner germ. Process with the blades at high speed until creamy. Add more oil if you prefer it softer. Keep aside.
  2. Turn on the oven to 200°C in static mode.
  3. Arrange the bread slices on a baking sheet lined with appropriate paper.
  4. Dice the provolone and spread it over the surface, leaving 1 cm from the edge of the slice. Bake about 5 to 6 minutes, until the provolone starts to melt, without dripping from the slices.
  5. Meanwhile, rinse the fruit, dry it, and cut fig, peach, and plum into wedges.
  6. Take the hot crostoni out of the oven, garnish with the fresh fruit, a few drops of parsley pesto, and some freshly ground black pepper. Serve immediately.
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