These savory robiola and ham pinwheels are a great appetizer, aperitif or finger food. Easy, quick and fresh, they are perfect for summer, to take to the beach or as part of a buffet. I made them with robiola and cooked ham, but nothing prevents you from customizing them to your tastes.
So go ahead and get creative to make your own savory pinwheels.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 slices sandwich bread
- 7 oz robiola
- 6 oz cooked ham
- to taste salt
- to taste black pepper
- balsamic glaze
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Plastic wrap
Steps
Start by slightly flattening the slices of bread with the rolling pin.
In a bowl, work the robiola with a pinch of salt and a grating of black pepper until it becomes softer and spreadable.
Now proceed by spreading some of the robiola cream and the sliced ham onto the slices of bread.
Roll the bread starting from the short side.
Then wrap each roll individually in plastic wrap and let them rest in the refrigerator for at least 20 minutes. If you want them softer, you can roll them in damp, wrung-out paper towels.
After the resting time in the refrigerator, take them out, unwrap them carefully, and with a sharp knife cut into slices about 3/8 in thick.
Plate, decorate with balsamic glaze and some salad, and enjoy your pinwheels.
