- 1 tortilla
- 15 ml (1 tbsp.) basilic pesto
- 15 ml (1 tbsp.) pine nuts, toasted
- 60 ml (1/4 cup) arugula
- 4 soft dried figs
- 2 slices Le Noble cheese, rind removed
- Spread pesto over each tortilla and sprinkle toasted pine nuts.
- Garnish with arugula.
- Place a row of figs at the edge of each tortilla, then place 2 slices of cheese.
- Roll up and cut the tortillas in half.
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