The natural cream cheese binds all ingredients perfectly together while the cheese cubes add a fresh bite to the dish
Serve these delicious rolls as an appetizer or small starter on a late summer evening
Preheat the oven to 180°C. Slice the eggplant thinly over the vertical end and grill them until they turn light brown. Top each eggplant slice with cured ham before spreading the Apetina cream cheese on top. Crumble the white cheese cubes with sundried tomatoes over the cream cheese and roll up the eggplant slice (secure with a toothpick). Crumble the breadcrumbs very finely in a bowl and blend with some olive oil before seasoning them with black pepper, salt and finely chopped herbs. Place rolls on a large baking plate and sprinkle them with the seasoned breadcrumbs and Apetina shredded Mozzarella and drizzle sparsely with olive oil. Bake for approx. 10 minutes before garnishing with basil leaves.
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