Aperitif wreath

Aperitif wreath

30 Min. Active
1 hr 10 Min. Total
455 kcal per person
Nutritional value / person: Fat: 18 g, Carbohydrate: 37 g, Protein: 20 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Baking tray
  • Fork
  • Knife
  • Oven mitts
  • Peeler
  • Scissors
  • Timer
  • small bowl
  • Kitchen scales
  • Spoon
  • Cooling rack
  • Toothpick

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pizza dough

1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)
140 g pesto rosso (red pesto)
125 g mozzarella

Carrot rosettes

200 g carrots

To decorate

150 g mini mozzarella balls
100 g dried tomatoes in oil
100 g pitted green olives
110 g Tête de Moine rosettes
50 g Bündnerfleisch (Graubünden air-dried meat) in slices
50 g salami in slices
1 bunch rosemary
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How it's done

The kids can help at the marked areas .

Pizza dough

1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)
140 g pesto rosso (red pesto)
125 g mozzarella

Roll out the dough with the baking paper, spread the pesto on top, tear the mozzarella, scatter on top. Roll up the dough from the long edge, shape the roll into a wreath. Place the wreath on the baking tray along with the baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Carrot rosettes

200 g carrots

Peel the carrots lengthwise into thin strips using a peeler. Roll up the carrots to make rosettes, insert a toothpick into each.

To decorate

150 g mini mozzarella balls
100 g dried tomatoes in oil
100 g pitted green olives
110 g Tête de Moine rosettes
50 g Bündnerfleisch (Graubünden air-dried meat) in slices
50 g salami in slices
1 bunch rosemary

Drain the mozzarella, tomatoes and olives, thread onto a toothpick along with the cheese, air-dried meat and salami. Insert into the wreath. Cut the rosemary into sprigs and insert between the toothpicks.

Good to know
Note: The ingredients on the wreath can be switched around to suit the season.
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