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