Phyllo Crisps with Smoked Mozzarella, Parma Ham and Crème Fraiche with Chives

Name: Phyllo Crisps with Smoked Mozzarella, Parma Ham and Crème Fraiche with Chives
Yield: Serves 8 (40 Crisps)
Cuisine: French
Ingredients: 100 g melted butter; 1 roll phyllo pastry, defrosted; salt and pepper; 2 tablespoons red-wine vinegar; 1 large bunch of fresh chives, finely chopped; 250 ml crème fraiche; 10 paper-thin slices of Parma ham; 250 g grated smoked mozzarella

Preparation info

Serves
8
(40 Crisps)

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

1 roll phyllo pastry, defrosted
100 g melted butter
250 g

Europe
France
Main course
Mediterranean
Summer

Method

Leave the skin on when you grate smoked mozzarella, because that’s where most of the smoky flavour is concentrated. The orange crust is not an artificial skin, just a slightly harder layer of cheese that forms during the smoking process.

Take the crème fraiche out of the tub and put it in a bowl, season with salt and pepper, add the red-wine vinegar and the chopped chives and mix well.<