Friselline
After a couple of weeks of well deserved holidays I’m back with a recipe right from Apulia. With a twist… Little friselle (double baked bread) with pesto sauce mixed with greek yogurt and mozzarella on top, delicious!
Ingredients:
- friselline
- pesto sauce
- greek yogurt
- mozzarella
- salt&pepper
Method:
- mix the pesto sauce with the greek yogurt (ratio 1:1, but you can change it if you like) and season with salt&pepper;
- spread the sauce on the friselline and decorate with a slice of fresh mozzarella and serve.
SimoKitchenEB
I love to eat and to cook. And is there anything better than having a cocktail or a glass of wine and some wonderful little nibbles at five o’clock? Let’s face it, it’s always five o’clock somewhere in the world...
