Baby arugula, Genoa salami, capitol ham, pepperoni, provolone, and mozzarella cheese create a tasty Charcuterie Roulade. Pictured with our Lingonberry-Turkey Tea Sandwiches.
Charcuterie Roulade
Yield: 8 servings
Ingredients
- 1 recipe Smoked Paprika Aïoli (recipe follows)
- 1 (9x7-inch) flatbread, such as Joseph’s Multigrain Flatbread
- ⅓ cup baby arugula leaves
- 3 thin slices Genoa salami
- 3 thin slices capicola ham
- 3 thin slices pepperoni
- 3 thin slices provolone cheese
- 3 thin slices mozzarella cheese
Instructions
- Spread a thin layer of Smoked Paprika Aïoli onto flatbread. Scatter half of arugula leaves over flatbread.
- Layer meats and cheeses in the following order: salami, ham, pepperoni, provolone cheese, and mozzarella cheese. Scatter remaining arugula leaves over cheese. Starting from one short side, roll up flatbread firmly, encasing ingredients. Wrap securely in plastic wrap, and refrigerate for up to 2 hours.
- When ready to serve, cut ½-inch slices with a serrated knife.
Smoked Paprika Aïoli
Yield: ¼ cup
Ingredients
- ¼ cup mayonnaise
- 1 teaspoon red wine vinegar
- ½ teaspoon smoked paprika
- 1 pinch garlic powder
- 1 pinch ground black pepper
Instructions
- In a small bowl, combine mayonnaise, vinegar, paprika, garlic powder, and black pepper, stirring to blend. Cover, and refrigerate until needed.
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