Time: 50 minuti
Difficulty: Facile

Ingredients for 4 people
30 g of gluten-free olive bread drops
30 g of gluten-free pizza bread drops
150 g of gluten-free creamy cheese
50 g of mascarpone
100 g of dried tomatoes
1 package of sesame seeds
Extra virgin olive oil
Fine salt
Ground pepper

Method
Soak the tomatoes for about 30 minutes in cold water, after the rest time drain the tomatoes and cut them into small squares.
Pour the two cheeses in a blender together with the tomatoes and blend well to make the mixture a smooth and compact cream, extract from the mixer and season with a teaspoon of oil, a pinch of salt and a sprinkling of black pepper, mix all with a spoon and place in the fridge at rest.
Pour into a sac a poch with nozzle, take two drops without gluten and foam in one in the center with the cream cheese, cover with the other and pour out by pressing a little 'cream cheese; pour the sesame into a dish and pour the foamed hazelnuts back into the sesame.
Put everything in a dish and serve.