Bread and Speck Strudel with a creamy and spreadable filling of ricotta and parmesan, a roll with sandwich bread baked in the oven, and very, very tasty!
It’s a summer appetizer but also winter because you just need to choose whether to serve it warm or at room temperature, and you’re all set!
Which ingredients to prefer for the bread strudel?
I used speck and a soft cheese cream, but you can vary the filling by adding slices of Golfetta salami or sweet ham because the filling is very tasty.
For this easy and appetizing appetizer, instead of making a spreadable cream with ricotta and parmesan, you can use robiola or classic cream cheese like Philadelphia or Exquisa.
The strudel with sandwich bread and tasty filling with cured meats and cheeses is a quick homemade recipe because in less than 30 minutes you can serve this special appetizer with ricotta and cured meats!
I suggest other easy and tasty appetizer recipes such as:
SAVORY HEDGEHOG FOR APERITIF
FRIED TORTELLINI
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
BREAD AND SPECK STRUDEL
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2/3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Bread and Speck Strudel
- 2 slices Sandwich Bread
- 5.3 oz Sheep Ricotta
- 3 tablespoons heaping tablespoons of Grated Parmigiano Reggiano DOP
- 2 Medium Egg Yolks
- 2.8 oz Speck
- 3 tablespoons Julienne Mozzarella
- to taste Salt
- to taste Pepper
- 1 tablespoon Seed Oil (for the mold)
- 1 tablespoon Breadcrumbs (for the mold)
Tools RECIPE Bread and Speck Strudel
- Parchment Paper
Preparation RECIPE Bread and Speck Strudel
• To prepare the bread and speck strudel, place 2 slices of crustless sandwich bread on a surface and use a rolling pin to lightly press them together.
• For the filling, mix ricotta with egg yolk, breadcrumbs, and grated cheese.
Season with salt and pepper.
Place the speck on the slices, covering all the bread, and spread on top the cheese and ricotta cream.
Roll the filled sandwich bread onto itself.
• Place the filled bread and speck roll in a lightly oiled loaf pan sprinkled with breadcrumbs.
Brush it with the second egg yolk and cover the bread and speck strudel with julienne mozzarella.
• Bake the bread and speck appetizer at 375°F for about 25 minutes, leaving the last 5 minutes in grill mode to brown the mozzarella.
Let this very appetizing dish cool slightly and serve it in slices.
Enjoy your meal!
Annalisa
Recipe read and modified on More Cooking
