Mini cakes with zucchini, Gorgonzola and prosciutto

The divinely fine and crispy cakes are special enough to impress even though they are incredibly easy to make. They are great as an appetizer to a festive meal.

Preparation steps

Knead the dough from flour, cold butter, one egg and a little salt. Knead until it forms a ball, add a little water if necessary. Wrap in transparent cling film and leave in the refrigerator for about 30 minutes or overnight.
Whisk the eggs lightly, add the crushed Gorgonzola, cottage cheese, cream, parsley and prosciutto. Pepper.
Roll out the crispy dough and cut it into six circles with a round mold. Dip in non-greased corrugated molds. Arrange the zucchini and stuffing on the dough. Bake in the oven at 180 ° C for about 30 minutes or until baked and a nice yellow color.
Measuring cups and spoons

Serving

Serve as a warm or lukewarm appetizer.

Ingredients

Crisp pastry:

200 gof wheat sharp flour
100 gcold butter
1egg
1/4 teaspoonsea salt
1-2 tbspwater, as needed

Stuffing:

3smaller zucchini, longitudinally halved and sliced
2eggs
2 tbspfresh parsley, chopped
100 gGorgonzola cheese
100 gof fresh cow’s cheese
3 tbspsour cream
30gprosciutto, chopped
1 teaspoonground black pepper

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