Bruschetta with parmesan foam, caramelised onion and toasted almonds.
Leonardo Pellacani
Menù Ingredients
q.s. Butter
q.s. Cream cheese
Toasted Almonds to ganish
Dill to garnish
Serve 6
Use a cookie cutter to cut circle shapes out of the bread, butter them and toast them in the oven for a few minutes. Prepare the foam by adding the Parmesan cheese to the cream cheese. When the toasts have cooled, add the caramelised onions, the parmesan cream and garnish with toasted almonds and a sprig of dill.
