Bocconcini di robiola ai pistacchi e alle nocciole


Peel the tomato and divide in into pieces. Blend it with the chopped celery, oil and a little salt and pepper, to obtain a tasty sauce.
Pour the pistachios and hazelnut separately onto two plates and, taking a spoonful of Robiola at a time, gently roll it in the chopped nuts to make small balls.
Serve the bite-sized balls with the sauce in a small bowl by the side.