Schiacciate with Squacquerone Cream and Culatello
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Oven-baked Schiacciate | 12 pieces |
| Squacquerone cheese | 200g |
| Culatello (Italian cured ham) | 6 slices |
| Fresh liquid cream | 50ml |
| Green pepper | 1 tablespoon |
| Balsamic vinegar | 2 teaspoons |
| Extra virgin olive oil | 2 teaspoons |
| Fine salt | to taste |
Instructions
-
Prepare the Squacquerone Cream:
Begin by preparing the squacquerone cream with green pepper. In a food processor, combine the squacquerone cheese, fresh cream, and two teaspoons of extra virgin olive oil. Blend the ingredients together until smooth and homogeneous, creating a creamy mixture. -
-
Crush the Green Pepper:
Crush the green pepper to release its aromatic oils, giving the cream an additional layer of flavor. -
Assemble the Schiacciate:
Fill a pastry bag fitted with a star tip with the squacquerone cream infused with green pepper. Carefully pipe the cream over each piece of schiacciata, creating an even layer. -
Add the Culatello:
Slice the culatello in half and arrange the slices on top of the schiacciate, allowing the cream and cured ham to complement each other beautifully. -
Finish with Balsamic Vinegar:
Drizzle the balsamic vinegar lightly over the assembled schiacciate for a touch of acidity and sweetness that balances the richness of the cream and the saltiness of the culatello. -
Season and Serve:
Sprinkle a pinch of fine salt over the schiacciate to taste. Serve immediately as a delightful appetizer that combines the rich, creamy texture of squacquerone with the savory depth of culatello.
These Schiacciate with Squacquerone Cream and Culatello are perfect for any gathering or special occasion, offering a delicious blend of flavors and textures in every bite. The balance of creamy, tangy, and savory elements will surely impress your guests!
