INGREDIENTS: Gyparaki Small Barley Rusks of Traditional Mills
For the pesto: Chicory, pine nuts slightly roasted, 1 clove of garlic, olive oil, peels of Cretan GruyèreRDO Gypas, Cretan Gruyère Gypas cut in small triangles.
PREPARATION: we beat the ingredients for the pesto in the blender. We spread the pesto on the small rusks and add a Cretan Gruyère RDO Gypas triangle on top.