BREAD ROSES WITH MOZZARELLA AND SPECK, a tasty appetizer or summer finger food perfect for parties, a cold idea, no cooking, to be made in 5 minutes with simple ingredients.
Ferragosto is approaching and I, as always, start preparing quick cold appetizers to not spend the day at the stove. This time I made bread roses with mozzarella and speck, a very easy recipe with sandwich bread: soft, rolled, filled, and ready to serve in a few minutes.
These bread roses are the cold appetizer with no cooking that saves any lunch or dinner with friends. Simply spread out the bread slices, add a slice of well-drained mozzarella, the speck, and roll. With a strategic cut and a bit of manual skill, you form scenographic little roses that look like they were made in a savory bakery.
They are perfect as summer finger food for buffets, picnics, or aperitifs, and they immediately become the stars on the table, whether you serve them as a Ferragosto appetizer or as a last-minute fun idea.
If you want to vary, try replacing the speck with ham or grilled vegetables: you’ll have vegetarian bread roses ready to enjoy.
Follow me in the kitchen today, here are the bread roses with mozzarella and speck.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Ferragosto
Ingredients
- 2 slices sandwich bread
- 4 slices speck
- 2.8 oz mozzarella
- arugula
Steps
Flatten the bread with a rolling pin and cut it in half lengthwise.
If you have time, mark the edge with a serrated wheel, make waves, it really takes a moment.
Fill with a slice of speck, mozzarella, and arugula, roll, and spread the petals a bit, which is the part of the bread you see when you face the roll towards you.
Store in the fridge until ready to serve with a drizzle of oil.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
BREAD ROSES WITH MOZZARELLA AND SPECK
Extra Tips
Choose good quality sandwich bread, softer and easier to roll.
Use well-dried mozzarella or creamy cheese to avoid the bread getting soggy.
For an extra touch, add some arugula or basil leaves.
They keep in the fridge covered up to 24 hours, but they are best fresh.
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FAQ BREAD ROSES WITH MOZZARELLA AND SPECK
Can I use prosciutto instead of speck?
Yes, you 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 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?
Close them in an airtight container, packed tightly so they don’t move.
Is it a suitable appetizer for summer buffets?
Absolutely yes: these bread roses remain nice and soft even after a couple of hours.
