Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast, a recipe from the Worldwide Gourmet

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Veal Rolls Stuffed with Fresh Chèvre on Gingerbread Toast Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 5 minutes
Refrigeration time: 20 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 4 Veal scaloppini, 150 g (5 oz.) each, 2 mm (1/8'') thick

- 1 container of fresh Goat cheese

- 10 chives

- 4 prunes

- 16 thin slices of pain d'épice (French gingerbread)

- Oil

- Salt and pepper

Method

Flatten the scaloppini. Sauté on both sides in 1 tbsp. oil.
Roll each scaloppini lengthwise around the handle of a wooden spoon, making a turn and a half, to form a "sausage." Place in the freezer for 20 minutes.
Meanwhile, prepare the filling: chop the chives and dice the prunes. Combine with the goat's cheese and season with salt and pepper.
Remove the spoon from the rolls and slice the rolls into 3 cm (1 1/4") lengths.
Arrange the veal rolls on the gingerbread slices and fill with the cheese mixture. Allow to come to room temperature and garnish with a few blades of chive.

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Photo and collaboration: CIV, France

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