Bresaola snails

Name: Bresaola snails
Cook time: 1 h
Total time: 1 h
Yield: 48
Ingredients: 1 pack of (450 g) Frozen pastry; 60 g Mountain cheese (piece; e.g. Comté); 100 g Ricotta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 potty Basil; 12 discs Bresaola (alternatively Bündner Fleisch or raw air-dried ham); 1 Egg Yolk; 3 TABLESPOONS Milk; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

While your guests are waiting for Christmas dinner, you can serve them these deliciously filled snails as an aperitif.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 48

1 pack of (450 g) Frozen pastry
60 g Mountain cheese (piece; e.g. Comté)
100 g Ricotta
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 potty Basil
12 discs Bresaola (alternatively Bündner Fleisch or raw air-dried ham)
1 Egg Yolk
3 TABLESPOONS Milk
baking paper

Directions

1
Place puff pastry sheets next to each other and allow to thaw. Coarsely grate the Comté. Season ricotta with salt and pepper. Wash basil, shake dry, pluck leaves and chop coarsely.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two trays with baking paper. Spread the ricotta on the dough plates and spread. Cover each with bresaola, sprinkle with basil and Comté.
3
Roll up the plates from the short side and cut them into approx. 8 slices each. Place on the plates.
4
Whisk the egg yolk and milk, spread a thin layer on the snails. Bake one after the other in a hot oven for about 15 minutes. Taste warm and cold.