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
- 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.
- 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.
- Transfer the ricotta cheese to a bowl, knead with a spoon, add salt and ground pepper.
- Grate the garlic on a fine grater, add to the cheese mass. Also add finely chopped dill and mix well.
- Cut the cucumbers into slices about 3 mm thick.
- Apply cheese mass to completely cooled slices of bread.
- Put cucumber slices on the cheese mass.
- Put beautifully rolled jamon on top of the cucumbers. To make the jamon easy to roll, it must be very thinly sliced.
- Canapes with ricotta and jamon are ready. It turns out to be an excellent appetizer for a festive table.
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