Summary

Ingredients

• 80 g shallot (s)
• 2 cloves garlic
• 20 g tomato (s), dried, soaked in oil, drained
• 7 tablespoon olive oil
• 2 bunch rocket
• 150 g cream cheese
• 20 slices roast beef
• 3 tablespoon balsamic vinegar
• sugar
• salt and pepper
• 1 tablespoon water

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Instructions

1. Peel and finely dice the shallots. Peel and finely chop the garlic. Wash and finely dice the tomatoes.
2. Heat 3 tablespoons of oil in a pan. Sauté shallots and garlic in it over medium heat for 2 minutes until translucent. Add the tomatoes and sweat for 1 minute. Let the shallot mixture cool down.
3. Clean, wash and drain the rocket. Finely chop 20 g of the rocket, mix with the cream cheese and the shallot mixture. Then salt and pepper and chill the mixture overnight.
4. On the day of the party, place the roast beef slices on the work surface. Place 1 teaspoon each of the cream cheese mixture and 2-3 rocket leaves on the lower end, then roll up and refrigerate.
5. To serve, mix the remaining oil in a bowl with balsamic vinegar and 1 tablespoon of water. Then season with salt, pepper and a pinch of sugar. Mix the remaining rocket with the vinaigrette.
6. Arrange everything on a plate and serve.