Italian horns

  • Preparation Time30 mins
  • Serves4
  • DifficultyEasy
250g cream cheese
225g ricotta cheese
60g jarred green olives with pimiento drained very well
1 clove garlic, grated or finely chopped
8 slices prosciutto
8 slices salami
8 slices copicolla (hot ham)
8 sesame bread sticks
8 celery sticks, ribs halved lengthwise, leafy tops intact
Serve with an assortment of store-bought antipasti such as: roasted red peppers, aubergine in olive oil, artichoke hearts, giardiniera hot vegetable salad, marinated mushrooms
1) Combine the cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.

2) To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of salami and ham layered next to each other.

3) Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.

4) Arrange a platter with antipasti and garnish with a pile of Italian horns.

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