Ingredients
| Ingredient | Quantity |
|---|---|
| Panettone | 80g |
| Culatello (Italian cured ham) | 80g |
| Robiola cheese | 50g |
| Lemon zest | 1 lemon |
| Fresh thyme | 2 sprigs |
| Extra virgin olive oil | 10g |
| Black pepper (ground) | 1 tsp |
Instructions
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Prepare the Panettone: Start by cutting the leftover panettone into six rectangular pieces, each approximately 9×5 cm. Set them aside for later use.
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Make the Cream: In a small bowl, place the robiola cheese. Add the fresh thyme leaves, extra virgin olive oil, and freshly grated lemon zest. Mix everything well until you achieve a smooth, creamy consistency. Transfer this mixture into a piping bag to make assembly easier.
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Assemble the Canapés: Take each slice of panettone and place a thin slice of culatello on top. Then, pipe a generous dollop of the robiola cream onto each piece.
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Season and Serve: Sprinkle each canapé with a pinch of freshly ground black pepper. Arrange them beautifully on a serving platter, ready to delight your guests.
These Panettone Canapés with Robiola and Culatello offer a delicate balance of flavors, with the sweetness of the panettone complemented by the richness of the creamy robiola and the savory depth of the culatello. The hint of lemon zest and thyme adds a refreshing, aromatic touch that takes this appetizer to the next level. Perfect for any festive occasion or as a special starter to your meal, these canapés are sure to impress. Enjoy!
