Recipe: Schiacciate with San Daniele Roll-Ups
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| La Bottega di Olivia & Marino | 12 slices |
| Prosciutto Crudo (San Daniele) | 6 slices |
| Robiola Cheese | 100g |
| Chives | 1 sprig |
| Fresh Mint | 4 leaves |
| Fresh Basil | 4 leaves |
Instructions:
-
Prepare the Robiola Cream:
Start by preparing the creamy filling for your roll-ups. In a bowl, place the robiola cheese and mix it well until smooth. Season with salt and pepper to taste. -
Add Fresh Herbs:
Finely chop the chives, mint, and basil leaves, and add them to the robiola mixture. Stir everything together to combine the herbs with the creamy cheese. This will not only infuse the robiola with fresh, aromatic flavors but also give it a softer texture. -
Transfer to a Piping Bag:
Once your herb-infused robiola is well-mixed, transfer it into a piping bag to make it easy to fill the prosciutto slices. -
Prepare the Prosciutto Slices:
On a clean surface, lay out the prosciutto slices. Carefully cut them in half lengthwise to create longer strips. -
Fill the Prosciutto:
Using the piping bag, pipe a small amount of the robiola mixture onto the center of each prosciutto strip. Be generous, but not too much! -
Roll the Prosciutto:
Gently roll up each prosciutto slice around the robiola mixture, making sure the filling stays inside. You now have your San Daniele roll-ups ready! -
Assemble the Schiacciate:
If you prefer, you can serve these roll-ups on their own as finger food or arrange them on a platter as an appetizer. The combination of tender prosciutto and creamy robiola, enhanced with fresh herbs, will be a hit at your next gathering.
Tip: These schiacciate with San Daniele roll-ups are perfect for an aperitivo or a light starter at a dinner party. Serve them chilled for the best flavor experience.
Enjoy these easy-to-make, delightful finger foods for your next occasion!
