You might have noticed I haven’t been posting for a while. My followers knew I had a business project, it’s actually going pretty well. And hardly leaves me much time to do anything else…
I’ll keep posting in the near future but maybe not as regularly as I would like to. But don’t worry, I keep cooking and shooting to share new recipes with you when I get a little more free time
So here come my Blue cheese, walnuts & bresaola roll-ups! You know I have a thing for cheese… I’ts a perfect ingredient for tasty finger food. You can use any type of blue cheese for these ones. If you go for a creamy one, like a good Gorgonzola, you won’t even need to mix it with cream cheese. I made mine with roquefort, it definitely needed it to be easily spreadable on the crepe.
I’m not sure if you can find Bresaola easily wherever you live. Here is a list of equivalent products you could substitute breasaola with.
Preparation time: 15 minutes – Refrigeration time : at least 4 hours
Ingredients (for 16 to 20 rolls)
5.3 oz (150 g) of blue cheese
3.5 oz (100 g) of cream cheese
2.1 oz (60 g) of walnut halves
8 Bresaola slices
2 buckwheat galettes (recipe here)
1/ Pour walnut halves into a mortar (or food processor) and grind with a pesel for a few minutes until you get a mix of a fine consistency and small pieces that will add crunchiness to your rolls.
2/ In a bowl, mash blue cheese, cheese spread and ground walnuts.
3/ Line a plastic wrap on your work surface and place a galette on top of it. Spread a thick layer of your cheese mixture on the galette. Be careful no to break it! Top with breasaola slices like you would do on a pizza.
4/ Wrap into a firm roll. To do so, you need to tuck the end of your galette to start the roll. Then carefully bring the bottom part of your plastic wrap up and over the ingredients and roll tightly pulling back the plastic wrap as necessary so it doesn’t get rolled into your roll-ups. Wrap the plastic wrap around your roll and roll a few times on your work surface so it gets perfectly circular.
5/ Repeat operation with the second buckwheat galette.
6/ Refrigerate your rolls for at least 4 hours. If you don’t have enough time left, you can also place them in the freezer for an hour.
7/ Cut both extremities so you only get nice little rolls and cut your rolls into 8 to 10 pieces each.
Serve as an appetizer.