Cured meat appetizers quartet

Ingredients

Cured meat cones:

• 4 filo pastry sheets
• 200 g cream cheese
• 6 slices of bresaola
• 1 shallot
• 1 handful of pine nuts
• fresh basil
• olive oil
• salt
• pepper

Cured meat rolls:

• 8 slices of bresaola
• 100 g fresh goat cheese
• fresh chives

Cured meat wraps:

• 2 wheat tortillas
• 4 slices of prosciutto
• 4 Tbsp cream cheese
• 50 g arugula

Cured meat skewers:

• 16 mini mozzarella balls
• 3 slices of prosciutto
• 2 - 3 sun-dried tomatoes
• olive oil
• fresh basil

Materials

• Wooden skewers

Preparation

• Cured meat cones:
  Layer the filo pastry sheets and cut them into 4 quarters. Stack them and trim the rounded edges to form triangles.
• Brush each triangle of filo pastry with olive oil. Fold them into cones, following the technique shown in the video below.
  
• Place the cones on a baking sheet lined with parchment paper and bake for about 8 minutes at 350°F (180°C). They should be golden brown.
• Mix the cream cheese with 5 slices of dried beef cut into small pieces, the minced shallot, chopped basil, and pine nuts. Season with salt and pepper.
  
• Fill each cone with this mixture using a piping bag. Chop the last slice of dried beef into small pieces and sprinkle them on top of the visible cream.
• Cured meat rolls:
  On each slice of bresaola, spread a generous layer of cream cheese on 1/3.
  
• In the center of this layer, place some chopped chives.
  Roll the slice onto itself.
• Cured meat wraps:
  Spread 2 tablespoons of cream cheese on each tortilla.
  
• Sprinkle with arugula leaves, and place 2 slices of prosciutto on each tortilla.
• Roll them tightly.
  Cut your wraps into pieces.
  
• Cured meat skewers:
  In a bowl, place the mini mozzarella balls, add a bit of olive oil and chopped basil. Mix well.
• Skewer a mozzarella ball. Add a piece of prosciutto, and a piece of sun-dried tomato.
  
• Repeat again, finishing with the sun-dried tomato.

Observations

Questions

Photos of members who cooked this recipe