Robiola Osella and dried tomatoes

Method

Cover the dried tomatoes with boiling water and leave them to soak for about twenty minutes, then squeeze them slightly and blend with a handful of Parmesan cheese, plenty of mint leaves and toasted pine nuts, a clove of garlic, the lemon juice and extra virgin olive oil, to a thick consistency.
Spread on crackers or complete with a quenelle of Robiola Osella and a mint leaf.