Ingredients:
- 100 g spinach,
- 2 bread croutons,
- 1 small buffalo-milk mozzarella,
- Ginos "campagnolo artichokes" (COD. 01019),
- Ginos cherry tomatoes with herbs (COD. 01012),
- Ginos shrimps (COD. 05005),
- Extra virgin olive oil (COD. 02201), salt and white pepper as required.
Cut a slice of bread into cubes (2 cm per side), oil them and let them fry until they are golden coloured.
Take the second slice of bread and use a mould to obtain two 5 cm diameter disks of bread and bake them.
Cut the spinach into julienne slices and put them aside.
Rehydrate the shrimps in cold water for 5 minutes, drain them and pour them on a tray.
Open and drain the cherry tomatoes tin.
Cut the artichoke into slices and put it down in a plate.
Compose the plate in this way:
1. Lay a bread disk on a plate, cover it with the spinach and artichoke slices, the rehydrated shrimps, and then repeat the same sequence again: spinach, shrimps, artichokes and the second bread disk.
2. Decorate it with a half cut cherry tomato.
3. Lay the bread cubes around it and create a bed of spinach on a side.
4. Put some slices of artichoke on it and alternate them with some shrimps.
5. Garnish with a skewer with a bread cube, a cherry tomato, a small buffalo-milk mozzarella, and another bread cube.
6. Season it with extra virgin olive oil, salt and white pepper.
