- 1 pack of Vol Au Vent (12 pieces)
- 150gr Ricotta (buffalo or cow according to taste)
- 150gr Mascarpone
- 1 jar of Artichokes and Truffle Sauce
- 1 jar of Olives and Truffle Sauce
Mix together ricotta and mascarpone.
Fill the vol au vent with the cheese cream.
Finish off by adding a teaspoon of artichokes & truffle sauce on half of them and olives & truffle sauce on the other half.