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Preparation
in 20 minutes
- In a mixer, grind your breadsticks to powder. Pour it into a bowl and mix with softened butter.
- Distribute the mixture evenly into the little cups and press it in using a spoon.
- For the white spread, mix the mascarpone, yogurt and Parmesan and blend until it becomes a creamy mixture. Pour into the little cups and even out the surfaces.
- For the green pesto filling, add the pesto to the Greek yogurt, sprinkle a little pepper and distribute uniformly in the little containers.
- Decorate with olives, sliced radishes and almond flakes.
- Let the cups sit in the refrigerator for a couple of hours before serving.
Ingredients
150
g
40
g
butter
For the white spread:
200
g
mascarpone cheese
100
ml
greek yogurt
100
g
Parmesan cheese, grated
For the green spread:
3
tbsp
pesto
100
ml
greek yogurt
to taste
salt and pepper
For the decoration:
radishes
almond flakes
olives
Nutritional & Dietary
Gluten-free
No eggs added
No oat added
No soya added
Palm oil free
Wheat free
Vegetarian
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in this recipe
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