Bresaola Rolls with Robiola Cream on Schiacciate
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baked Schiacciate | 12 pieces |
| Bresaola (cured beef) | 12 slices |
| Robiola cheese | 200g |
| Chives (fresh) | 1 bunch |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
-
Prepare the Cream:
In a bowl, place the Robiola cheese and begin mixing it until it becomes creamy. Add a pinch of fine salt and freshly ground black pepper to taste. Stir well to combine all the ingredients into a smooth, creamy texture. Once prepared, transfer the mixture into a piping bag for easier filling. -
-
Prepare the Bresaola Rolls:
Take each slice of bresaola and gently roll it up into small cones. Once rolled, secure each cone with a sprig of fresh chives, tying them neatly to keep their shape. -
Assemble the Appetizers:
With your piping bag filled with the creamy robiola mixture, carefully pipe the cream into each bresaola roll. -
Serve:
Place one bresaola roll on top of each baked schiacciata, ensuring the creamy filling is visible and enticing. Serve immediately for a delightful appetizer that’s both fresh and flavorful.
Enjoy these savory and elegant Bresaola Rolls with Robiola Cream on Schiacciate for your next gathering! The combination of the tender cured beef and creamy cheese filling, balanced by the slight crunch of the schiacciata, creates an irresistible bite-sized treat perfect for any occasion.
