Appetizer roll with cream cheese and ham
This roll came about like this: I didn't plan it specifically, but I had some egg whites left from a dessert and some cheeses in the fridge, plus a few slices of ham from another meal. I didn't look for special ingredients. I used what I had, and it turned out to be an appetizer suitable for any festive table or a quick snack.
Quick info
Total time: approx. 45-50 minutes (including cooling)
Preparation time: 25 minutes
Baking time: 10 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: cold appetizer, suitable for holidays or festive platters
Ingredients
For the base:
2 whole eggs
2 egg whites (leftover from other dishes)
1 pinch of salt
4 tablespoons of white flour
2 tablespoons of olive oil
1 teaspoon of baking powder
For the filling:
2 tablespoons of sour cream
50 g blue cheese (e.g., Roquefort, Gorgonzola)
50 g mascarpone
50 g fresh cheese like Delaco
salt and white pepper to taste
thin slices of pork (or any ham you have on hand)
Preparation method
1. Preparing the base
Beat the egg whites until stiff with a pinch of salt, like for meringue. In a separate bowl, mix the egg yolks with the olive oil. Gently fold the yolk mixture into the egg whites using a whisk. Mix the flour with the baking powder and add them to the mixture. Incorporate gently to avoid losing air from the batter. Line a baking tray with parchment paper. To help the paper sit easily and not stick to the base, you can run it under a stream of water and then squeeze out the excess before placing it in the tray. Pour the batter and quickly level it with a spatula. Bake in a preheated oven at 170°C for 10 minutes. The base should be slightly browned at the edges. When you take the tray out, detach the base from the paper while it’s warm, then immediately place it on a clean kitchen towel that has been moistened beforehand. Roll the base tightly (using the towel) and leave it like that until it cools completely. Do not leave the base uncovered – it can dry out quickly.
2. Preparing the cream cheese
Place the sour cream in a double-bottomed saucepan over low heat. Heat just enough to melt slightly, without boiling. Add the blue cheese and stir until completely dissolved. Remove from heat and let it reach room temperature. Once cooled, fold in the mascarpone and fresh cheese. Season with salt and white pepper. If you want a lighter cream, you can gently whisk it. Keep the cream in the fridge until filling, if not using immediately.
3. Assembling the roll
Remove the base from the towel and spread it on a piece of cling film. Spread the cream cheese evenly over the entire surface. Place the slices of ham or pork on top, covering almost all the cream. Roll tightly using the cling film to avoid gaps. Wrap the roll in film and refrigerate for a few hours (or, if in a hurry, 15 minutes in the freezer). When serving, slice to the thickness of a finger. It goes well with pickles, olives, or any cold garnish.
Why I make this recipe often
It’s quick to prepare, doesn’t require much effort, and I use leftover cheeses or eggs. I like that it can be adapted to what I have in the fridge. It keeps well in the fridge, and when sliced, the pieces remain firm.
Tips and variations
Tips
If the base sticks slightly to the paper, wet the baking paper before use. Squeeze out the excess well. As long as you don’t fill it, keep the base in the damp towel, even in the fridge, so it doesn’t dry out. Roll it while it’s still warm to avoid cracking later when filling. Use cling film to tightly wrap the roll and achieve compact slices.
Substitutions
You can use any type of ham you have: pork breast, smoked loin, or another variety. The blue cheese can be replaced with another strong cheese, or just use fresh cheese if you don’t like blue cheese. Mascarpone can be replaced with plain cream cheese.
Variations
Add chopped herbs (dill, parsley) to the batter if you have them on hand. For appearance, you can sprinkle sesame seeds or seeds on top of the batter before baking. It can also be made with smoked salmon instead of ham, but the final taste will be different.
Serving ideas
Slice and place on platters alongside pickles, a mix of olives, or crudités. It can be served at festive meals, brunch, or as a snack at parties.
Frequently asked questions
1. Can the base be made with just whole eggs, without extra egg whites?
Yes, but the structure will be slightly different, less airy. The extra egg whites make the base lighter.
2. What do I do if the base cracks when rolling?
If the base has dried out or wasn’t rolled while warm, it may crack. Place it in a damp towel for a few minutes and try to roll it carefully.
3. Can I make the cream only from fresh cheese and sour cream?
Yes, but it will be milder in taste. Without blue cheese or mascarpone, it will be simpler in texture.
4. How long does the roll last in the fridge?
Kept wrapped in film and cold, it stays good for 2 days.
5. Can it be frozen?
I do not recommend it, as the texture of the cream cheese may suffer upon thawing.
Nutritional values
Approximately, one slice has about 80-100 kcal, depending on thickness and the ham used. Most calories come from cheese, eggs, and ham. The protein/fat ratio is high, carbohydrates are low (only from flour). Exact values vary depending on the products used and the weight of the slice.
Storage and reheating
The roll is stored in the fridge, wrapped in film. There is no need and I do not recommend reheating it. Once sliced, it should be consumed within 2 days. If it dries out at the ends, trim the edges when serving.
This roll came about like this: I didn't plan it specifically, but I had some egg whites left from a dessert and some cheeses in the fridge, plus a few slices of ham from another meal. I didn't look for special ingredients. I used what I had, and it turned out to be an appetizer suitable for any festive table or a quick snack.
Quick info
Total time: approx. 45-50 minutes (including cooling)
Preparation time: 25 minutes
Baking time: 10 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: cold appetizer, suitable for holidays or festive platters
Ingredients
For the base:
2 whole eggs
2 egg whites (leftover from other dishes)
1 pinch of salt
4 tablespoons of white flour
2 tablespoons of olive oil
1 teaspoon of baking powder
For the filling:
2 tablespoons of sour cream
50 g blue cheese (e.g., Roquefort, Gorgonzola)
50 g mascarpone
50 g fresh cheese like Delaco
salt and white pepper to taste
thin slices of pork (or any ham you have on hand)
Preparation method
1. Preparing the base
Beat the egg whites until stiff with a pinch of salt, like for meringue. In a separate bowl, mix the egg yolks with the olive oil. Gently fold the yolk mixture into the egg whites using a whisk. Mix the flour with the baking powder and add them to the mixture. Incorporate gently to avoid losing air from the batter. Line a baking tray with parchment paper. To help the paper sit easily and not stick to the base, you can run it under a stream of water and then squeeze out the excess before placing it in the tray. Pour the batter and quickly level it with a spatula. Bake in a preheated oven at 170°C for 10 minutes. The base should be slightly browned at the edges. When you take the tray out, detach the base from the paper while it’s warm, then immediately place it on a clean kitchen towel that has been moistened beforehand. Roll the base tightly (using the towel) and leave it like that until it cools completely. Do not leave the base uncovered – it can dry out quickly.
2. Preparing the cream cheese
Place the sour cream in a double-bottomed saucepan over low heat. Heat just enough to melt slightly, without boiling. Add the blue cheese and stir until completely dissolved. Remove from heat and let it reach room temperature. Once cooled, fold in the mascarpone and fresh cheese. Season with salt and white pepper. If you want a lighter cream, you can gently whisk it. Keep the cream in the fridge until filling, if not using immediately.
3. Assembling the roll
Remove the base from the towel and spread it on a piece of cling film. Spread the cream cheese evenly over the entire surface. Place the slices of ham or pork on top, covering almost all the cream. Roll tightly using the cling film to avoid gaps. Wrap the roll in film and refrigerate for a few hours (or, if in a hurry, 15 minutes in the freezer). When serving, slice to the thickness of a finger. It goes well with pickles, olives, or any cold garnish.
Why I make this recipe often
It’s quick to prepare, doesn’t require much effort, and I use leftover cheeses or eggs. I like that it can be adapted to what I have in the fridge. It keeps well in the fridge, and when sliced, the pieces remain firm.
Tips and variations
Tips
If the base sticks slightly to the paper, wet the baking paper before use. Squeeze out the excess well. As long as you don’t fill it, keep the base in the damp towel, even in the fridge, so it doesn’t dry out. Roll it while it’s still warm to avoid cracking later when filling. Use cling film to tightly wrap the roll and achieve compact slices.
Substitutions
You can use any type of ham you have: pork breast, smoked loin, or another variety. The blue cheese can be replaced with another strong cheese, or just use fresh cheese if you don’t like blue cheese. Mascarpone can be replaced with plain cream cheese.
Variations
Add chopped herbs (dill, parsley) to the batter if you have them on hand. For appearance, you can sprinkle sesame seeds or seeds on top of the batter before baking. It can also be made with smoked salmon instead of ham, but the final taste will be different.
Serving ideas
Slice and place on platters alongside pickles, a mix of olives, or crudités. It can be served at festive meals, brunch, or as a snack at parties.
Frequently asked questions
1. Can the base be made with just whole eggs, without extra egg whites?
Yes, but the structure will be slightly different, less airy. The extra egg whites make the base lighter.
2. What do I do if the base cracks when rolling?
If the base has dried out or wasn’t rolled while warm, it may crack. Place it in a damp towel for a few minutes and try to roll it carefully.
3. Can I make the cream only from fresh cheese and sour cream?
Yes, but it will be milder in taste. Without blue cheese or mascarpone, it will be simpler in texture.
4. How long does the roll last in the fridge?
Kept wrapped in film and cold, it stays good for 2 days.
5. Can it be frozen?
I do not recommend it, as the texture of the cream cheese may suffer upon thawing.
Nutritional values
Approximately, one slice has about 80-100 kcal, depending on thickness and the ham used. Most calories come from cheese, eggs, and ham. The protein/fat ratio is high, carbohydrates are low (only from flour). Exact values vary depending on the products used and the weight of the slice.
Storage and reheating
The roll is stored in the fridge, wrapped in film. There is no need and I do not recommend reheating it. Once sliced, it should be consumed within 2 days. If it dries out at the ends, trim the edges when serving.