Fettunta drizzled with Brisighella extra-virgin olive oil and with sage, rosemary, Cervia salt and Raviggiolo cheese

Type of recipe: Appetizers

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Preparation method:

Toast the bread and brush lightly with Brisighella extra-virgin olive oil. Spread with the ground sage and rosemary, mixed with a pinch of Cervia salt. Serve with a slice of Raviggiolo cheese.

Preparation method:

Toast the bread and brush lightly with Brisighella extra-virgin olive oil. Spread with the ground sage and rosemary, mixed with a pinch of Cervia salt. Serve with a slice of Raviggiolo cheese. <<<