Montasio cheese with mousse of aubergine and pesto salad
Instructions
Peel the eggplant, cut into 4 pieces and bake for poco.
Puréed with olive oil, salt and pepper.
Cut the Peel julienne for garnish.
Sauté garlic, olive oil and pine nuts, add the vegetables for a few minutes and blend it all with a little oil.
Serve with montasio cheese in thin slices.
Ingredients and dosing for 4 persons
- 100 g of montasio cheese
- 100 g of chicory salad
- 100 g of salad lettuce lollo
- 1 clove of garlic
- Pine nuts
- Olive oil extra virgin
- Salt
- Pepper