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- Serves: 8 persons
- 1pizza dough, rolled into a rectangle
- 140 gpesto rosso (red pesto)
- 125 gmozzarella
- 200 gcarrots
- 150 gmini mozzarella balls
- 100 gdried tomatoes in oil
- 100 gpitted green olives
- 110 gTête de Moine rosettes
- 50 gBündnerfleisch (Graubünden air-dried meat) in slices
- 50 gsalami in slices
- 1 bunchrosemary
Step 1Roll out the dough with the baking paper, spread the pesto on top, tear the mozzarella, scatter on top. Roll up the dough from the long edge, shape the roll into a wreath. Place the wreath on the baking tray along with the baking paper.
Step 2Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
Step 3Peel the carrots lengthwise into thin strips using a peeler. Roll up the carrots to make rosettes, insert a toothpick into each.
Step 4Drain the mozzarella, tomatoes and olives, thread onto a toothpick along with the cheese, air-dried meat and salami. Insert into the wreath. Cut the rosemary into sprigs and insert between the toothpicks.