MOZZARELLA AND SPECK BREAD ROSES, a delicious appetizer or summer finger food perfect for parties, a cold idea, no cooking, ready in 5 minutes with simple ingredients.
Ferragosto is approaching and, as always, I start preparing quick cold appetizers so as not to spend the day cooking. This time I made the bread roses with mozzarella and speck, an easy recipe with sliced sandwich bread: soft, rolled, stuffed, and ready to serve in minutes.
These bread roses are the cold appetizer with no cooking that saves any lunch or dinner with friends. Just flatten the slices of bread, add a well-drained slice of mozzarella, the speck, and roll. With a strategic cut and some skill, you form scenic little roses that look like they were made in a savory pastry shop.
They are perfect as summer finger food for buffets, picnics, or aperitifs, and they immediately become the star of the table, whether you serve them as a Ferragosto appetizer or as a last-minute delicious idea.
If you want to vary, try replacing the speck with ham or grilled vegetables: you will then have ready-to-enjoy vegetarian bread roses.
Follow me into the kitchen today for mozzarella and speck bread roses.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Ferragosto
Ingredients
- 2 slices sliced sandwich bread
- 4 slices speck
- 2.8 oz mozzarella
- arugula
Steps
Flatten the bread with the rolling pin and cut it in half lengthwise.
If you have time, mark the edge with a toothed wheel, make waves, it really takes a moment.
Stuff with a slice of speck, mozzarella, and arugula, roll and slightly spread the petals, or the part of the bread you see when looking at the roll towards you.
Keep in the fridge until serving with a drizzle of oil.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
MOZZARELLA AND SPECK BREAD ROSES
Extra Tips
Choose sliced sandwich bread of good quality, softer and easier to roll.
Use well-dried mozzarella or creamy cheese to avoid soaking the bread.
For an extra touch, add a few leaves of arugula or basil.
They can be stored in the fridge covered for up to 24 hours, but they are better fresh.
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FAQ MOZZARELLA AND SPECK BREAD ROSES
Can I use prosciutto instead of speck?
Yes, it will have a more delicate but still delicious taste.
How do I keep the bread roses compact?
Wrap them in plastic wrap and keep them in the fridge for 30 minutes before serving.
Can they be made in a sweet version?
Of course! Replace the filling with hazelnut cream or jam.
How to transport them for a picnic?
Pack them in an airtight container, snugly, so they don’t move.
Is it suitable as an appetizer for summer buffets?
Absolutely yes: these bread roses stay beautiful and soft even after a couple of hours.
