Rye croutons, Asiago PDO Middle Aged and culatello


• 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




Preparation time

20 mins


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.

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