About this Recipe

At Christmas, ideas are never enough! One of the nice things is to prepare many small tastes to begin the festivities. Put them on the table all together and serve the white wine cold. These aperitifs are perfect for both sitting and standing. To you the choice.

i consigli del vinaiolo

A Sauvignon, of a straw yellow color with light greenish reflections, fresh and fragrant on the nose, it gives fruity hints of peach, fresh hay and hints of aromatic herbs such as thyme and tarragon. Good body in the mouth and pleasant and delicate to drink supported by a good acidity and characterized by a good length. The freshness that characterizes it makes it very pleasant as an aperitif wine to accompany appetizers and cured meat.


  • 2 rolls of fresh puff pastry with seeds
  • 200g of cured meat
    (coppa, prosciutto, Milano salami)
  • 250g of gorgonzola and mascarpone cake
  • 50g of walnut kernels
  • 1 pomegranate
  • 2 mandarins
  • 2 large bunches of white grapes (without seeds)
  • unsweetened cocoa powder
  • honey
  • 200g of mixed salad
  • 6 large slices of wholemeal bread
  • extra virgin olive oil
  • aromatic white wine
  • salt, white pepper




25 minutes

Cooking time

15 minutes


very easy


For the puff pastry spirals, roll out the rolls of dough on the work surface, spread the slices of cured meat on half of each and fold the half of empty dough over the stuffed one. Then cut the filled dough into strips about two fingers wide, divide the longer ones in half and roll them on themselves forming long spirals.

Seal the ends with the fingertips so that the dough does not roll out. Place the spirals on a baking sheet covered with baking paper and bake at 190° for about 10-15 minutes.

Meanwhile, prepare the other appetizers.
Wash the grapes and cut them in half. If they have seeds, take them out. Open the pomegranate, try to recover as much juice as possible by pouring it into a small bowl, and shell it. Peel the mandarins and, if successful, remove the white skin from the segments.

Cut the slices of bread into 4 parts and quickly toast them in the oven.

Emulsify the pomegranate juice with 1 tablespoon
of white wine and 3 tablespoons of oil, salt and pepper and season with the mixture the salad. Complete with a bit of walnut kernels, mandarin slices, some grapes and pomegranate.

Spread the slices of bread with gorgonzola and mascarpone and decorate some with grapes or pomegranate, others with walnut kernels and others
with a drizzle of honey and a sprinkling of cocoa.
Serve all dishes with a glass of aromatic white wine.

Step by step

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