Zucchini and Bresaola Rolls

Zucchini and bresaola rolls are a light and tasty appetizer, perfect for a summer lunch or a buffet. Here is the recipe:

Ingredients

• 2 large zucchinis
• 100 g of bresaola
• 80 g of spreadable cheese (such as goat cheese or ricotta)
• Chives or fresh basil for garnish
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Wash the zucchinis, and then slice them lengthwise into thin slices, using a mandoline or a sharp knife.
2. Heat up a grill or non-stick pan and grill the zucchini slices on both sides until they are soft and have the characteristic grill marks. If you like, you can brush the zucchinis with a bit of oil before grilling.
3. Arrange the zucchini slices on a plate and let them cool.
4. In the meantime, prepare the filling by mixing the spreadable cheese with salt, pepper, and the chopped herbs (chives or basil).
5. Lay out a slice of bresaola and place a teaspoon of cheese filling at the base.
6. Place a slice of grilled zucchini on top of the cheese and gently roll up to form the roll.
7. Continue in this manner until all ingredients are used up.
8. Arrange the rolls on a serving dish and decorate with more fresh herbs or a drizzle of oil if desired.

You can serve the zucchini and bresaola rolls at room temperature or slightly chilled from the refrigerator. If you want to add an extra touch, you can drizzle the rolls with a balsamic vinegar reduction or garnish them with flakes of Parmesan.

Curiosity

Rolls are a very versatile preparation that lends itself to many variants; for example, you can replace bresaola with speck or smoked salmon and the spreadable cheese with blue or flavored cheeses to give a different touch each time.