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Crostone with borsotto, caciocavallo cheese fondue and pear

Preparation time: 15 min

Difficulty

people 4

Difficulty

Preparation time: 15 min

people 4

Method

Heat the oven to a temperature of 180 degrees.

Cut the caciocavallo into small pieces and arrange it on the 2 slices of bread.

Clean the pear and cut it into very thin slices.

In the oven, toast the bread and simultaneously melt the caciocavallo too.

Place the borsotto on the melted caciocavallo.

Finish by covering everything with thin slices of pear and a minced pepper. 

Ingredients

  • 2 slices of Apulian type bread
  • 200g borsotto
  • 1 kaiser pear
  • 60g caciocavallo cheese
  • Pepper