Canapes with Ricotta and Jamon

by Editorial Staff

Canapes with ricotta cheese and jamon are an exquisite elegant appetizer for a festive table.

Ingredients

  • Toast bread – 1 pack (12-14 slices)
  • Ricotta cheese – 250 g
  • Jamon (thinly sliced) – 80 g
  • Fresh cucumbers – 2 pcs.
  • Garlic – 1-2 cloves
  • Fresh dill – to taste
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Cut small circles out of the bread. It is convenient to cut with a cookie cutter, but you can use a regular shot glass or glass.
  2. Put the bread slices on a baking sheet lined with parchment. Send to the oven, preheated to 100 degrees, for 15 minutes. Remove the dried bread from the oven, let it cool.
  3. Transfer the ricotta cheese to a bowl, knead with a spoon, add salt and ground pepper.
  4. Grate the garlic on a fine grater, add to the cheese mass. Also add finely chopped dill and mix well.
  5. Cut the cucumbers into slices about 3 mm thick.
  6. Apply cheese mass to completely cooled slices of bread.
  7. Put cucumber slices on the cheese mass.
  8. Put beautifully rolled jamon on top of the cucumbers. To make the jamon easy to roll, it must be very thinly sliced.
  9. Canapes with ricotta and jamon are ready. It turns out to be an excellent appetizer for a festive table.
Bon Appetit!

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