Leek Cream in Mini Italian Bread


250 g of Soft Cheese with Leek Catupiry®
2 units of Italian mini bread
Salt to taste
2 tablespoons of olive oil
2 grated leftover garlic
Chopped parsley to taste
1 cup of milk


Preheat the oven to 180 ºC.
Cut the top off each mini bread and remove the crumb.
In a medium bowl, shred bread crumbs, season with salt, olive oil, grated garlic and parsley.
Bake until golden brown. Reserve.
add the mini Italian bread in the oven just to warm up and lose some of its moisture.
in a small saucepan over medium heat add the Soft Cheese with Leek Catupiry® and milk. Use a fouet to mix and leave very creamy.
Remove the Italian breads from the oven and add the Soft Cheese with Leek Catupiry® cream inside of each one.
Finish with crumble of Bread.