Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3 servings
3 slices of bread
50 g of robiola or cream cheese
30 g of pine nuts
Extra virgin olive oil Toscano PGI
Fresh mint leaves
Wash the zucchini and cut the edges.
Dice them and put them in a pan with oil and salt.
Cook them for approximately 10 minutes on a medium heat, stirring occasionally.
Once they are ready, let them cool down.
Blend with an immersion blender the zucchini, the cheese, a few mint leaves and extra virgin olive oil Toscano PGI, until you reach a creamy texture.
Slightly toast the pine nuts in a non sticking pen.
Toast the slices of bread.
Spread the zucchini cream on the slices of bread, add some toasted pine nuts, the mint leaves and dress with extra virgin olive oil Toscano PGI.