Robiola and prosciutto fingers
Perfect for every party occasion, this fingers are very simple and quick to make!
1 roll of defrosted puff pastry
1 jar of Robiole d’Alba in olive oil
Few slices of Speck
Roll out the puff pastry. Lay over it enough speck slices to cover it. Well distanced, lay over it thick slices of Robiola. Cut the puff pastry big enought to cover completely the robiola. Cut it in finger sized pieces, brush it with a beaten egg yolk and cook in the preheated oven until golden.
These look so delicious and seem so easy to make. Lovely photo!
Scritto da kellypea, il 10 Gennaio, 2008 at 02:45