Preparation time: 1 hour.
- 8 Rispo Mini croissant
- 3 tablespoons of black olives pâté
- 150 g of robiola cheese
How to prepare
Defrost the product for 30 minutes and bake in preheated oven at 180/190°C for 20-25 minutes; in the meantime, with a fork, stir together the robiola cheese with a pinch of white pepper and little chopped chives. In the end, place the mini croissants on a slate plate (or in a plate or tray), open the Rispo Mini croissant, spread with the cheese and complete with a layer of black olives pâté, following the composition of the photo. Enjoy your meal!