Crostini with veal roulade and pesto - Bresc BV
Ingredients
- 30 veal escalopes (0.5 cm thick)
- 3 ciabatta bun
- 15 slices Parma ham
- 3 ball mozzarella
- 200 g sun-dried tomatoes
- 190 g Bresc pesto di pomodori
- 50 g mizuna
- 50 g Bresc bruschetta grilled bell pepper
- 13 g olive oil
- salt and pepper
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