RADICCHIO & BRIE CHEESE ROLLS WITH POPPY SEEDS Recipe

RADICCHIO & BRIE CHEESE ROLLS WITH POPPY SEEDS

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Ingredients

- 1 patê brisée crust (*enough for one tart);
- 1 big radicchio flour;
- brie cheese;
- 1 or 2 tablespoons of poppy seeds;
- 1 tablespoom of olive oil;
- salt and pepper.

How to make RADICCHIO & BRIE CHEESE ROLLS WITH POPPY SEEDS


Cut the patê brisée crust into 16 pieces (like a pizza).

Wash and clean the radicchio leaves, cutting their base off. Then dry and season them with olive oil, salt and pepper.

Cut the brie cheese into thin slices (about 0,5cm).

Put 2 or 3 leaves of radicchio and 1 slice of brie cheese on every slice of patê brisée crust (on the large base) and then roll up lengthwise.

Place them in a greased baking pan, sprinkle the poppy seeds and bake them for about 25 min at 180 degrees or until they are golden brown.
gingerslice
Question from the Chef

“Any interesting suggestion using patê brisée crust?”

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