to prepare 4 croutons:
4 slices of toast
150 gPhiladelphia cheese cream
80 gr. grated Parmigiano cheese
half glass of Prosecco
1 zucchini
4-5 basil leaves
1 fennel
half lemon juice
extra virgin olive oil
salt
black pepper
With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.