- 30 min
Crouton with Nonno Nanni Robiola
About 20 small pieces of toast
150 g smoked trout
150 g Nonno Nanni Robiola Cheese
100 g Nonno Nanni Ricotta
1 handful white pepper
1 drizzle of extra-virgin olive oil.
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Cut smoked trout into small pieces and place in a blender with Robiola, Ricotta, a handful of pepper, mix well until getting a creamy consistency and add a little olive oil to soften the mixture. Turn oven on and switch to 180 ° and let the small pieces of bread toast. Once they are hot, smear a little butter and the previously made cream. Serve fresh with a slice of lemon.