These types of recipes are ideal because they can be prepared with time and will always wait for us in the fridge until they are consumed. I present this original salty trunk, either for parties or for a homemade incoming, presented in slices, it is a healthy snack that will surely delight at home. Although I have put arugula and basil, any green leafy vegetables would hurt us to make this trunk. If you also want to surprise your guests, read the cream cheese roll recipe with tomato and basil, because in recipesgratis we all tell you all The secrets to elaborate this trunk of tomato and arugula.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make cream cheese with tomato and basil: |
| 2 handful of arugula 3 branches of basil 6 eggs 6 tablespoons of cream to mount (milk cream) 6 tablespoons of olive oil 6 tablespoons of flour 3 teaspoons of chemical yeast 1 drop of dye coloring green food 3 tablespoons of fried tomato 1 pinch of sweet paprik |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to make cream cheese with tomato and basil:
1. First, we are going to finely chop both the arugula and the basil with a very sharp kitchen knife. We reserve.
2. We separate the yolks from egg whites and put in a wide bowl the yolks along with the tablespoons of cream and olive oil. We add some newly ground salt and black pepper and beat with a manual whistle.
3. We join the flour with the yeast and sift on the mixture of eggs, cream and oil. We mix well with a spatula. We reserve to continue with the preparation of the cream cheese roll.
4. With electric rods, we ride egg whites together with a pinch of salt to form peaks. Mix the whites mounted with the previous preparation making soft movements and enveloping with the help of a spatula.
5. We divide the pasta into two, we incorporate each into a small bowl, where we will add the arugula and the chopped basil to one of the bowls, next to a drop of green food coloring. We mix well but gently. In the other bowl, we will add the fried tomato and a little sweet paprika. We mix gently.
6. We preheat the oven at 180 ºC. We lined a tray with baking paper and, at one end, we put a mixture layer of tomato and paprika dough. Next, a mixture of basil and arugula dough. Keep next to you with another layer of tomato and, finally, one of arugula as indicated in the photograph. Bake the vegetable roll at 180 ºC with heat up and down for 10 minutes.
7. When it is, we moisten a kitchen cloth and put on the baking paper and the iron of the salty sponge cake already curdled. We quickly roll up in the kitchen cloth to take the desired trunk shape and let it cool completely in it.
8. We drain the mozzarella ball well and crush together with the cream cheese, a little salt and pepper. We let compacte in the fridge.
9. Once the cake plate and the cheese filling, remove the kitchen cloth and the baking paper and fill the trunk with the cream of the two cheeses. We roll again, wrap on film paper and reserve at least 1 hour in the fridge.
10. We serve the cream cheese roll with tomato and basil cut into slices. The next day it will still be richer than fresh and the presence is spectacular due to colors. You can decorate it with arugula on top and accompany it with a sauce. And if you are looking for more recipes to serve a complete snack, do not miss the sausage salad cake and chicken croquettes. If you liked the recipe, I invite you to visit my blog, target = _blank relic = NOFOLLOWCAKES FOR YOU.
