These sandwiches with bresaola and Bitto mousse are quick and easy to make, but they are delicious and spectacular to offer as finger food with an aperitif or for a rich flavour appetizer.
Even the ingredients, typical of Valtellina cuisine, are very respectable: genuine and tasty rye bread, bresaola as only Valtellina can do, and Bitto cheese as a mousse that brings out its unique flavour.
Ingredients for 4 canapés:
- Rye sliced bread
- 4 slices of bresaola
- 100 gr. salted ricotta cheese
- 30 gr. Bitto
- a touch of milk
- a splash of grappa Schenatti
- a few strands of chives
Start by preparing the Bitto mousse working the ricotta with salt and pepper. If you want to make it softer pass it through a fine sieve beforehand.
Now add grated Bitto, finely chopped chives, salt, pepper, grappa and, if the mixture feels too thick add a splash of milk.
Place the mouse in the refrigerator. In the meantime cut the bread in squares using metal cutters
Place the mousse in a pastry bag and spread it in bows on the canapés.
Decorate the canapés with bresaola and some chives.