Tomato & Ricotta crostini with charred broccolini & hazelnuts - Filippo Berio
Tomato & Ricotta crostini with charred broccolini and hazelnuts offer a flavorful Mediterranean start. Perfect for parties, easy to make with Filippo Berio pesto.
Ingredients
- 1 baguette (1-2 days old)
- 25ml Filippo Berio Extra Virgin Olive Oil
- Small bunch of broccolini (or broccoli)
- Handful of hazelnuts
- 1 jar Filippo Berio Tomato and Ricotta Pesto
- 20 ml Filippo Berio Extra Virgin Olive Oil
- Sea salt
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