Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast
A French appetizer from the "Flavors of France" collection: chilled veal scaloppini rolls filled with fresh goat cheese, chives and prunes, served on slices of pain d'épice (French gingerbread).
⏱️ Prep: 30 min🍳 Cook: 5 min
Ingredients
| 4 x 150 g | veal scaloppini, 2 mm (1/8") thick |
| 1 container | fresh goat cheese |
| 10 | chives |
| 4 | prunes |
| 16 | thin slices of pain d'épice (French gingerbread) |
| — | oil |
| — | salt and pepper |
Instructions
- Flatten the scaloppini. Sauté on both sides in 1 tbsp. oil.
- Roll each scaloppini lengthwise around the handle of a wooden spoon, making a turn and a half, to form a "sausage." Place in the freezer for 20 minutes.
- Meanwhile, prepare the filling: chop the chives and dice the prunes. Combine with the goat's cheese and season with salt and pepper.
- Remove the spoon from the rolls and slice the rolls into 3 cm (1 1/4") lengths.
- Arrange the veal rolls on the gingerbread slices and fill with the cheese mixture. Allow to come to room temperature and garnish with a few blades of chive.