Ingredients for 6 fingers:
- 100 g Ginos cheese cream (COD. 03201),
- 50 g Ginos pesto (COD. 03213),
- Ginos "Ciliegino alle erbette" half-cut semidried cherry tomatoes (COD. 01012),
- Fresh basil and pine nuts at taste.

1. Using a teaspoon, pour a spoonful of cheese cream at the bottom of each vol au vent.
2. Cover it with some pesto sauce and add some "Ciliegino" tomatoes 
3. Finally garnish with some fresh basil leaves and some pine nuts.
4. Heat them and serve warm.