1 pack of Capriccio cheese 50 g peeled hazelnuts 100 g Acacia honey
Cut the cheese into 12 disc shapes (take care when cutting the cheese to avoid it crumbling too much). Place the discs onto a plate, drizzle over the honey and garnish with the roughly chopped hazelnuts.
AICI – Associazione Insegnanti di Cucina Italiana
Veronica Geraci’s recipe