Festive Cheese, Spinach & Pepper Roll - Christmas Appetizer
This festive roll is the undisputed star of your Christmas table. Its ultra-light savory sponge cake wraps a creamy filling of fresh cheese, spinach and grilled peppers, all wrapped in cured ham and elegantly decorated. Perfect for impressing your guests! This cold dish, both sophisticated and flavorful, can be prepared in advance so you can fully enjoy the Christmas Eve. Discover our detailed recipe to succeed with this roll.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Line a rectangular baking sheet (30x40 cm) with parchment paper.
- 2
Separate egg whites from yolks. Whisk yolks with salt and pepper. Incorporate cooled melted butter.
- 3
Sift flour and baking powder over yolks. Gently mix.
- 4
Beat egg whites until stiff peaks form. Gently fold into the previous mixture.
- 5
Spread batter evenly on the sheet. Bake 10-12 min until lightly golden.
- 6
Once out of the oven, flip the sponge onto a damp cloth. Remove paper and immediately roll it up with the cloth. Let cool.
- 7
Prepare filling: mix fresh cheese with herbs. Season.
- 8
Wilt spinach in a dry pan for 2 min. Drain, squeeze and chop.
- 9
Drain and slice grilled peppers into strips.
- 10
Unroll the cooled sponge. Spread herbed cheese cream, leaving 2 cm on one edge.
- 11
Distribute spinach then peppers. Roll up tightly, bare edge underneath.
- 12
Wrap the roll with cured ham slices, overlapping slightly.
- 13
Decorate with fresh cheese rosettes, walnuts, pink peppercorns and herbs.
- 14
Cover with plastic wrap and refrigerate at least 1 hour. Slice just before serving with a sharp knife.
- Hot rolling: This is the most important step for a roll that doesn't crack. Don't skip it.
- Spinach draining: Squeeze them thoroughly to prevent the roll from releasing water.
- Cured ham: Take it out of the fridge 15 minutes before so it's pliable and doesn't tear.
- Slicing: For clean slices, use a serrated bread knife, slightly warmed under hot water and dried.
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