Home|Pasta Sauces|Rye bread croutons with smoked salmon and Ponti Pesto alla Genovese cream

Rye bread croutons with smoked salmon and Ponti Pesto alla Genovese cream

Rye bread croutons with smoked salmon and Ponti Pesto alla Genovese cream
Ingredients
200 gr of thinly sliced smoked salmon
4 tablespoons of Ponti Pesto alla Genovese
8 rye bread slice
50 gr unsalted butter room temperature
lemon
1 zucchini cut into julienne strips basil leaves
extra virgin olive oil


Ponti recommends
Genoa Style Pesto Sauce
Genoa Style Pesto Sauce
Preparation
Mix the butter with 1 tablespoon of Ponti Pesto alla Genovese. Spread the pesto cream on the rye bread slices and top them with smoked salmon. Make a light seasoning, mixing 1 tablespoon of lemon juice, 2 tablespoons of extra virgin olive oil, 1 tablespoon of Ponti Pesto alla Genovese and dress the croutons. Serve the croutons garnished with thin slices of lemon, zucchini and basil leaves.