&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Crostini with pesto and tomatoes semidried&lt;br&gt;&lt;/h3&gt;

&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;A real triumph of Mediterranean flavors where the pesto with its notes of basil, brings out the maximum flavor of dried tomatoes.&lt;/p&gt;

&lt;p style=&quot;margin-bottom: 0.28cm;&quot;&gt;Heat the baguette slices in a preheated oven at 180 ° C for 10 minutes; when the bread is well browned, sfornatelo and let rest for 5 minutes. Spread on each crouton a generous dose of Pesto alla Genovese ALFICHEF finally completed with a roasted tomatoes ALFICHEF for each crouton and serve.&lt;/p&gt;

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&lt;p&gt;&lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/pomodori-semisecchi-arrostiti/crostini-pesto-pomodori-secchi.jpg&quot;&gt;&lt;/p&gt;

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&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Tortelloni pasta with feta, pine nuts and tomatoes&lt;br&gt;&lt;/h3&gt;

&lt;p style=&quot;margin-top: 0.53cm; margin-bottom: 0.28cm;&quot;&gt;A quick recipe with few ingredients, but rich in flavor.&lt;/p&gt;


&lt;p style=&quot;margin-bottom: 0.28cm;&quot;&gt;Cook the tortelloni pasta filled with ricotta and spinach, toasted pine nuts and chopped Greek feta into cubes. Melt the butter in a pan and then add the tortelloni and Roasted&amp;nbsp;Tomatoes&amp;nbsp;ALFICHEF.&amp;nbsp;Serve adding the Greek feta and toasted pine nuts, add a sprinkling of fresh parsley.&lt;/p&gt;

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&lt;p&gt; &lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/pomodori-semisecchi-arrostiti/Tortelloni-con-feta.jpg&quot;&gt;&lt;br&gt;&lt;/p&gt;