Canape with ricotta and jamon

Canape with ricotta cheese and jamon is an exquisite elegant appetizer for the festive table.

Ingredients

• Toast bread - 1 pack (12-14 slices)
• Ricotta cheese - 250 g
• Jamon (thinly sliced) - 80 g
• Fresh cucumbers - 2 pcs.
• Garlic - 1-2 cloves
• Fresh dill - to taste
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Cut out small circles from the bread. It is convenient to cut out with a cookie cutter, but you can use a regular glass or glass.
2. Place bread slices on a baking sheet lined with parchment. Send to the oven, preheated to 100 degrees, for 15 minutes.
3. Remove toasted bread from oven and let cool.
4. Transfer the ricotta cheese to a bowl, mash with a spoon, add salt and ground pepper.
5. Grate the garlic on a fine grater, add to the cheese mass.
6. Also add finely chopped dill and mix well.
7. Cucumbers cut into circles about 3 mm thick.
8. Spread cheese mass on completely cooled slices of bread.
9. Put cucumber slices on the cheese mass.
10. Put a beautifully rolled jamon on the cucumbers. In order for the jamon to be conveniently rolled up, it must be very thinly sliced.
11. Canape with ricotta and jamon are ready. It makes a great appetizer for the holiday table.
12. Bon appetit!