- Cut the cereal bread into slices and brown them in the oven with a little evo oil in grill mode for a few minutes.
- In a blender, combine 200 g cooked ham, 120 g Gorgonzola Pdo, 4 tablespoons milk, a pinch of salt and pepper and some fresh basil.
- Blend until the mixture is homogeneous.
- Spread the cream on the bread slices and garnish with aubergines in olive oil, Gorgonzola Pdo, fresh basil, lemon zest and pink pepper.
Appetiser, Video Recipes
Deli ham mousse and Gorgonzola Pdo croutons