1 Pack Pane Carasau
- 18 String beans
- 7 Cherry tomatoes
- Ricotta cheese
- Olive oil
- Salt and pepper
- 30 g of Céleste Caviar
Wash and cut away the ends of the string beans.
Cook the string beans in vegetable stock.
Break the Pane Carasau into bite-size pieces.
Cut the cherry tomatoes into cubes and mix them with olive oil, salt, and pepper.
Place a generous spoonful of ricotta cheese on the Pane Carasau.
Finish with tomato cubes and Céleste Caviar.