Aperitè – A Refreshing Cucumber and Robiola Delight with Green Tea Cocktail
Category: Appetizers
Servings: 4
Total Time: 25 minutes
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| White bread (Pancarrè) | 3 slices |
| Cucumber | 115g |
| Robiola cheese | 100g |
| Pink peppercorns | 1 tablespoon |
| Chives | 8 sprigs |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Green tea bags | 2 bags |
| Water | 300g |
| Prosecco | 400g |
| Elderflower syrup | 20g |
| Mixed berries (e.g., raspberries, blueberries) | As desired |
| Fresh mint leaves | As desired |
Instructions
1. Prepare the Cucumber Sandwiches:
- Start by preparing the cucumber for the sandwiches. Wash it thoroughly and dry it gently with a towel. Cut off the ends and slice it into thin rounds.
- In a bowl, toss the cucumber slices with a pinch of fine salt to season them. Break the pink peppercorns by hand and add them to the cucumbers. Also, chop the chives finely and add them to the mix, along with a drizzle of extra virgin olive oil. Stir everything together until well combined.
2. Assemble the Sandwiches:
- Spread a generous layer of Robiola cheese onto the first two slices of bread. Make sure to cover them evenly. If you like, clean the knife between the slices to avoid mixing the ingredients.
- Using a paper towel, gently blot the cucumber slices to remove excess moisture, then layer them onto the cheese-covered bread slices.
- Place one slice of the sandwich on top of the other to form a stack.
- Slice the sandwich diagonally into two halves, then cut each half again to form 8 small triangular cucumber sandwiches.
- Cover the sandwiches with a clean cloth and refrigerate them while you prepare the cocktail.
3. Prepare the Green Tea Cocktail:
- In a small saucepan, bring 300g of water to a boil. Once the water is hot, steep the two green tea bags for about 3 minutes.
- After brewing, remove the tea bags and allow the tea to cool slightly. Strain the tea to remove any loose tea leaves.
- Pour the cooled green tea into glasses filled with ice cubes, leaving some space for the additional ingredients.
- Add 400g of Prosecco to each glass, followed by 20g of elderflower syrup for a subtle floral sweetness.
- Stir gently to combine the flavors, and garnish with fresh mint leaves and a handful of mixed berries.
4. Serve and Enjoy:
- Once the cucumber sandwiches have chilled, serve them alongside the refreshing green tea cocktail. Enjoy the harmonious flavors of creamy Robiola, crisp cucumber, and the light, sparkling tea blend.
- This light and elegant appetizer combo is perfect for any gathering, offering a blend of fresh and sophisticated tastes that will please your guests!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fat | 20g |
| Fiber | 3g |
| Sugar | 10g |
| Sodium | 200mg |
This Aperitè recipe is a delightful combination of fresh, crisp cucumbers, rich Robiola cheese, and a sweetened green tea cocktail with Prosecco and elderflower syrup. The flavors are light and sophisticated, making it an ideal dish for an elegant gathering or a casual afternoon with friends.
The green tea cocktail adds a refreshing twist to this appetizer, combining the calming notes of tea with the effervescence of Prosecco. The mix of berries and mint completes the drink, creating a beautiful, vibrant pairing to the cucumber sandwiches.
