Flatbreads are perfect for preparing a quick meal to pack in your work lunchbox or a delicious dinner to enjoy in company. Today we will use them to prepare an easy and tasty finger food appetizer, namely rolls stuffed with salami, grilled zucchini, and beetroot cream, a very tempting combination. If you want to try making the flatbreads yourself, here’s the recipe to make them conveniently at home. If you love beetroot, you can use its cream to accompany some polenta canapés, or stuff some puff pastry. On the blog, you will also find many other recipes to make flatbreads with whole wheat flour, burnt wheat flour, semolina flour, and so on.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 28 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- 2 Flatbreads
- 8 slices Milanese Salami
- 1 Zucchini
- 3.5 oz Robiola Cheese
- 1 Precooked Beetroots
- to taste Salt and Pepper
Preparation
Wash the zucchini and remove any waste parts. Slice it very thinly, grill on both sides, and let it cool slightly.
In the meantime, prepare the beetroot cream.Blend half a precooked beetroot with some salt and pepper. Transfer the smooth and creamy mixture to a bowl; add the robiola cheese and mix until well combined.
Briefly warm the flatbreads on a griddle.Spread some beetroot cream, leaving about 1 inch from the outer edge.
Continue filling the flatbreads with grilled zucchini slices and 4 slices of salami each.Roll the flatbreads tightly and cut them into rounds about 1/2 inch wide.
They can be served immediately or covered with plastic wrap and stored at room temperature or in the fridge if it’s too warm. They pair well with a good prosecco.
Bon appetit
