Rye croutons, Asiago PDO Middle Aged and culatello
Ingredients
• 6 slices of rye bread
• 100 g of Asiago PDO Middle Aged
• 100 g of sliced culatello
• 1 handful of raspberries
• a few sprigs of currants
• thyme
• honey
• 1 knob of butter
Instructions
Category
Dessert
Preparation time
20 mins
Preparation
Lightly brown the slices of bread in the oven with a little butter.
Add sliced Asiago Dop Mezzano on top and let it soften in the oven for a few minutes.
Remove the croutons from the oven and complete them with the culatello, the raspberries cut in half, the currants, the thyme and the honey.