Pesto

Bell pepper and Pesto Verrines

Ingredients

8
15min
  • 225 g of quark
  • 15 cl of good and cold heavy cream
  • 150g roasted peppers in a jar
  • 3 tablespoons of Panzani Pesto
  • Salt and freshly ground pepper
sauce

Preparations steps

  • 1. In a bowl, whisk half of the cream cheese together with half of the cream and the Panzani Pesto until you get a light and creamy mixture.
  • 2. Mix the rest of the cheese and cream with the drained and chopped peppers together in a blender. Salt if necessary, and pepper both mixtures.
  • 3. Fill the glasses with both types of foam, alternating them, and keep cool until ready to serve. Serve with crackers or tortilla chips.

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