Cooking process
Canape with ham and cheese is a very simple and delicious appetizer, allowing a wide variety of designs. I decided to concentrate on one basic technique – twisting ham and cheese into a roll. But I’ll show you how you can use different kinds of ham and different types of cheese.
So, for preparing tasty canapés with ham and cheese we will prepare the following products: the ham will have the usual pressed of slicing (in my opinion, it is the most common) and boiled prosciutto. And the cheese we take is hard from sliced, melted for toast and philadelphia. Note about the solid of slicing – it should be without holes.
Bread fry in a toaster at low power to gild.
Cut off the bread crust, cut the pieces along into 2 parts, and across – to 4.
The thick ham layer is thickly smeared with Philadelphia cheese.
We roll the ham and cheese into a roll. If you have the time and the desire to make absolutely clean cuts – this type of blanks is better to freeze in the freezer until the cheese hardens. I’m here to speed, so I show you what happens without freezing.
We cut off the side ears at the roll, they are still empty, because the ham was round. Cut into 4 parts, pierce them with toothpicks and pin to the bread.
A couple of “hard cheese – dense ham”, in principle, can be placed in different ways. You can cheese on top – bottom ham, you can vice versa.
Further – everything is exactly the same: rolled roll, cut off the sides with voids, the middle was cut into thick washers.
And again – stuck the cheese-ham spirals on the toothpicks, pinned on top of the bread.
Proshutto – any that smoked, that boiled – is less stable than pressed ham. Therefore, it is desirable to put a piece of hard cheese on top of it, so that the cheese, as more stable, is outside. I will not attach a photo of the roll of the roll and cutting it onto the washers.
And in a pair of pressed ham – cheese for toast from the top (ie inside), on the contrary, there must necessarily be cheese. Because if it is placed outside, firstly, it will collect all the garbage, and secondly, fingerprints and other clamps will be clearly visible on its shiny surface. In general, we hide it in a ham.
Pieces of cheese and ham in slicing are of different thicknesses and different areas. Therefore, if you see that the rolls are too thin, I can recommend another such method: 2 small washers – for one toothpick. Delicious canape with ham and cheese ready.
Here is such a canapé cheese-and-ham assortment we can make with you in the shortest possible time!
Canape with ham and cheese
Simple and fast, but original and delicious canape with ham and cheese. With different ham, different cheese and different designs.
Ingredients
Bread for toast – 2 pieces
Ham of slicing – 4 pieces
Cheese hard sliced - 2 pieces
Cheese Philadelphia – 2 tablespoons.
Cheese melted for toast – 1 piece
Cooking process
Canape with ham and cheese is a very simple and delicious appetizer, allowing a wide variety of designs. I decided to concentrate on one basic technique – twisting ham and cheese into a roll. But I’ll show you how you can use different kinds of ham and different types of cheese.
So, for preparing tasty canapés with ham and cheese we will prepare the following products: the ham will have the usual pressed of slicing (in my opinion, it is the most common) and boiled prosciutto. And the cheese we take is hard from sliced, melted for toast and philadelphia. Note about the solid of slicing – it should be without holes.
Bread fry in a toaster at low power to gild.
Cut off the bread crust, cut the pieces along into 2 parts, and across – to 4.
The thick ham layer is thickly smeared with Philadelphia cheese.
We roll the ham and cheese into a roll. If you have the time and the desire to make absolutely clean cuts – this type of blanks is better to freeze in the freezer until the cheese hardens. I’m here to speed, so I show you what happens without freezing.
We cut off the side ears at the roll, they are still empty, because the ham was round. Cut into 4 parts, pierce them with toothpicks and pin to the bread.
A couple of “hard cheese – dense ham”, in principle, can be placed in different ways. You can cheese on top – bottom ham, you can vice versa.
Further – everything is exactly the same: rolled roll, cut off the sides with voids, the middle was cut into thick washers.
And again – stuck the cheese-ham spirals on the toothpicks, pinned on top of the bread.
Proshutto – any that smoked, that boiled – is less stable than pressed ham. Therefore, it is desirable to put a piece of hard cheese on top of it, so that the cheese, as more stable, is outside. I will not attach a photo of the roll of the roll and cutting it onto the washers.
And in a pair of pressed ham – cheese for toast from the top (ie inside), on the contrary, there must necessarily be cheese. Because if it is placed outside, firstly, it will collect all the garbage, and secondly, fingerprints and other clamps will be clearly visible on its shiny surface. In general, we hide it in a ham.
Pieces of cheese and ham in slicing are of different thicknesses and different areas. Therefore, if you see that the rolls are too thin, I can recommend another such method: 2 small washers – for one toothpick. Delicious canape with ham and cheese ready.
Here is such a canapé cheese-and-ham assortment we can make with you in the shortest possible time!