Crostini with pear mouse and pepper sauce


Leonardo Pellacani

Serve 6

With the help of a cookie cutter, cut discs from the bread, brush them with extra virgin olive oil and toast them in the oven. Meanwhile in a bowl mix the goat cheese with the cubed pear and the chopped parsley. Transfer the mixture into a pastry bag and stuff the croutons than add the peperonissima on top of it and serve.

Use gluten free bread