Smoked salmon carpaccio (alternatively smoked trout or smoked swordfish) 40 gr
Robiola di Roccaverano DOP (or other fresh goat’s cheese) 15 gr
Some fresh rocket leaves
Cut a not too thick slice of Robiola.
Stone and cut the cherries into wedges.
Cut two slices of bread and lightly toast them.
At the base of the sandwich place the rocket, then two slices of smoked salmon carpaccio taking care to add volume.
Add the slice of Robiola and complete with the sliced cherries.