Mini Croissant Filled With Brie Cheese

Preparation: 5 mins

Cooking time: 5 mins

For 6 people

INGREDIENTS

• 6 mini croissants
• 150 g brie pepper

PREPARATION

Preheat the oven to 210°C (410°F).
Cut the croissants in half. Cut the brie into 1 cm thick slices. Insert a slice in each croissant. Season with pepper. Heat in the oven for five minutes, until the brie starts to melt. Serve hot.

Mini Skewers of Manchego, Lomo and Tomato

Preparation: 5 mins

Cooking time: 0 min

For 6 people

INGREDIENTS

• 150 g manchego cheese cut into cubes
• 12 thin slices of lomo (cured pork tenderloin)
• 12 cherry tomatoes
• Pepper

PREPARATION

Put a cube of manchego, a slice of lomo folded in three and a cherry tomato onto cocktail sticks. Season with pepper. Serve chilled.

Suppli' Al Telefono

Preparation: 25 mins

Cooking time: 30 mins

Chilling time: 1 h

For 6 to 8 people

INGREDIENTS

• 200 g risotto rice (arborio or carnaroli)
• 100 g mozzarella
• 50 g grated parmesan
• 400 ml vegetable stock
• 40 ml tomato sauce
• 1 egg yolk
• 3 or 4 tablespoons of chopped fresh herbs (basil, chervil, coriander)
• Salt
• Frying oil

PREPARATION

Rinse the rice under cold water in a sieve and leave to drain. Bring the vegetable stock to the boil in a saucepan, add the rice and cook for 20 minutes. Leave in the pan to cool slightly. Then add the tomato sauce, parmesan, a pinch of salt, the egg yolk and chopped herbs, mixing each ingredient in thoroughly before adding the next. Leave until completely cool. Cut the mozzarella into small cubes. Dip your fingers into water and shape the rice into balls about 4cm in diameter. Press a mozzarella cube into the middle of each ball. Heat the frying oil in a shallow saucepan or a wok and fry the balls in small batches for about five minutes. Drain on absorbent paper. Serve immediately.

Mini Salmon Bagels

Preparation: 30 mins

Resting time: 50 mins

Cooking time: 20 mins 

For 6 people ( 12 to 18 bagels)

INGREDIENTS

• 500 g flour
• 25 g fresh yeast
• 250 ml milk
• 50 ml vegetable oil
• 50 g caster sugar
• 10 g salt
• 50 g poppy seeds
• 1 beaten egg
• 6-9 slices of smoked salmon
• 400 g cream cheese such as Philadelphia
• 1 jar of sweet pickled gherkins

PREPARATION

Make the bagels: dissolve the yeast in the warm milk in a bowl and leave to stand for 10 minutes. In a large bowl, mix the flour with the salt and sugar. Add the dissolved yeast and the oil. Mix thoroughly with a spatula to obtain a smooth dough. Shape small balls of about 30 g and place them on a baking sheet covered with parchment paper. Leave to rise for 20 mi- nutes at room temperature. Make a small hole in the centre of each bagel with your finger and let rise for another 20 mi- nutes. Preheat the oven to 170°C (340°F) (gas mark 3). Bring a large saucepan of water to the boil. Drop the bagels into the boiling water and remove with a skimmer after one minute. Drain and place them in an oven-proof dish. Brush with the beaten egg and then sprinkle with the poppy seeds. Bake in the oven for 20 minutes. Leave to cool. Slice the mini-bagels in half horizontally. Spread cream cheese on the bottom half and then add 1/2 slice of smoked salmon and some slices of gherkin. Replace the top half and serve immediately.