Bayonne ham rolls with cream cheese and herbs

Serves : 10 rolls

Preparation : 15 minutes

Ingredients

For the rollers
7 ¾ oz of Bayonne ham cut into fairly thin slices
5.3 oz of bush or goat's milk cottage cheese
10 leaves of basil
10 leaves of mint
2 tbsp of olive oil
salt, pepper

For the salad
1.8 oz of arugula
olive oil
balsamic vinegar
salt, pepper

Instructions

Wash and dry the herbs. Chop them finely.

In a bowl, mix the chopped herbs with the olive oil.
Add the cheese, and season lightly with salt and pepper.
Mix everything well.

Cut the ham slices into pieces about 15–20 cm long if you’re serving these rolls as an appetizer, and 5–10 cm long if you’re serving them as a snack.

Place a generous tsp of herb cheese along the edge of each small slice of Bayonne ham.

The Chef’s Tip

It’s best to do this for all the slices at once to ensure the cheese is evenly distributed.

Gently roll each slice up.

Notes

For an appetizer, arrange these rolls on a cutting board or slate, secure them with wooden skewers, and garnish with arugula leaves.

If you’re serving this dish as an appetizer, prepare a light vinaigrette with balsamic vinegar and olive oil. Arrange the rolls on individual plates, accompanied by arugula.