These bite-sized bresaola tortellini turn the usual apéritif into something light, elegant and fast to prepare. The pairing of lean Italian cured beef and creamy goat cheese brings sweet-salty contrast. They look impressive on a platter and can become the star of any gathering.
Ingredients needed for bresaola tortellini with goat cheese
- 12 thin slices of bresaola
- 1 log of fresh goat cheese (for example Petit Billy)
- 1 small shallot, peeled and finely chopped
- a few sprigs of chives, snipped
- 6 sun-dried tomato petals, finely diced
- a light drizzle of honey
- a pinch of Espelette pepper (or smoked paprika)
Step-by-step: how to assemble these quick apéritif tortellini
- In a bowl, mash the fresh goat cheese until smooth.
- Add the chopped shallot and snipped chives. Mix well.
- Fold in the diced sun-dried tomatoes, then add the honey and Espelette pepper.
- Lay one bresaola slice flat on a cutting board.
- Place a spoonful of the cheese mixture in the center of the slice.
- Fold the slice in half over the filling, pressing the edges gently to seal.
- Fold the sealed slice again to form a small tortellini shape.
- Repeat until all slices and filling are used.
- Serve plain or on a bed of peppery arugula for color and freshness.
Presentation ideas and tasty variations for gatherings
These little parcels are versatile. Try a few creative twists to suit the crowd.
- Drizzle a few with aged balsamic for sweetness and depth.
- Add chopped toasted walnuts to the filling for crunch.
- Swap sun-dried tomatoes for roasted red peppers for a milder flavor.
- Top some with microgreens or a lemon zest for brightness.
- Serve with small picks to make them easy to grab during a party.
Why this apéritif feels indulgent but stays light
The recipe keeps calories in check without skimping on taste.
- Bresaola is much leaner than many cold cuts. It’s a protein-rich option with low fat.
- Fresh goat cheese brings creaminess while remaining relatively low in calories due to its higher water content.
- The use of herbs, sun-dried tomatoes and a touch of honey adds flavor, not heaviness.
Practical tips to save time and ensure success
- Work on a chilled surface so the cheese stays firm while shaping.
- If a slice tears, place it seam-side down so the filling stays put.
- Make them an hour ahead and refrigerate, then bring to room temperature before serving.
- Prepare a double batch; these disappear fast at parties.
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