Goat cheese with speck and aubergines involtinis

Goat cheese with speck and aubergines involtinis

Name: Goat cheese with speck and aubergines involtinis
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: French
Ingredients: 1 tray of Mini Goat Cheese Logs with Speck; 2 small aubergines; 1 bunch of basil; 4 tomatoes preserved in olive oil; 3 tablespoons of olive oil; salt and pepper

Cooking ingredients

Serves 4 servings

Preparation 15 minutes

Ingredients

1 tray of Mini Goat Cheese Logs with Speck
2 small aubergines
1 bunch of basil
4 tomatoes preserved in olive oil
3 tablespoons of olive oil
salt and pepper

Method

Rinse and pat the aubergines dry.

Cut them lengthwise into 5 mm thick strips.

Cook in olive oil in a pan for 10 minutes on each side, then drain on kitchen paper.

Drain and cut the tomato confit into small pieces.

Rinse, pat dry and remove the leaves from the basil.

Place goat cheese and speck logs on the ends of each aubergine slice and a few tomato confit pieces.

Roll the slices on themselves and hold them tightly with a pick.

Serve cold, drizzled with olive oil, basil and a pepper.

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To make this recipe

Mini goat cheese logs with speck, 20x5g

Method

Rinse and pat the aubergines dry.
Cut them lengthwise into 5 mm thick strips.
Cook in olive oil in a pan for 10 minutes on each side, then drain on kitchen paper.
Drain and cut the tomato confit into small pieces.
Rinse, pat dry and remove the leaves from the basil.
Place goat cheese and speck logs on the ends of each aubergine slice and a few tomato confit pieces.
Roll the slices on themselves and hold them tightly with a pick.
Serve cold, drizzled with olive oil, basil and a pepper.