Bread rolls with vegetables and goat cheese
- Vegetarian
- Energy Kcal 354
- Carbohydrates g 32.4
- of which sugars g 9.3
- Protein g 14.5
- Fats g 18.5
- of which saturated fat g 7.67
- Fiber g 3.9
- Cholesterol mg 41
- Sodium mg 1132
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Serving: 4
- Note + cooling time (20 minutes)
PRESENTATION
Vegetable bread rolls with goat cheese bring a bright, fresh vibe to any get-together. Seriously good. These little rolls? Straight from Italian kitchens, where folks love switching up their classic snacks for something more colorful. Instead of the usual tartines, you get soft, fluffy bread wrapped around crisp veggies with creamy basil goat cheese filling. I mean, that basil gives the cheese a zesty kick, and it gets even better with seasonal veggies. In Italy, you might see roasted peppers or zucchini when markets are full. And look, it’s one of those dishes that just feels right at aperitivo hour—easy to grab, fun to eat, and packed with color. Plus, the mix of crispy vegetables and creamy cheese makes these goat cheese bread rolls stand out.
People often change things up by using puff pastry instead of regular bread—makes the outside super golden and flaky. But no matter how you make them, these vegetable and goat cheese rolls fit right into all sorts of gatherings—from backyard barbecues to family lunches. The best part? How easy they are to customize: add grilled zucchini for a tender bite or a dash of fresh herbs for extra flavor. Italian get-togethers are all about sharing food that’s fun. Which is great. Having a plate of these savory bread rolls on hand brings everyone together. They work great as goat cheese appetizers before a big meal or as finger food when everyone’s just hanging out. Every bite gives you that creamy, moist cheese and the snap of fresh veggies—light but satisfying.
People love how easy it is to try new combos and make the recipe their own—especially with Italy’s big focus on seasonal veggies. For real, these homemade snacks give you a fresh twist on the usual, and they’re always a hit with anyone wanting something tangy and different. So so tasty. Can't go wrong.
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- INGREDIENTS
- Ingredients for 10 rolls
- Long loaf sandwich bread 5.3 oz (150 g) - 1 slice
- Goat 8.8 oz (250 g)
- Asparagus 8.5 oz (240 g)
- Yellow peppers 1
- Red peppers 1
- Basil 10 leaves
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Bread rolls with vegetables and goat cheese
To prepare the bread rolls with vegetables and goat cheese, first take care of the yellow peppers. Remove the part with the stalk 1 and cut them in half 2. Cook them briefly on a hot grill 3,
turning them halfway through cooking 4, about 5 minutes will suffice. Once they are roasted but still crunchy, transfer them to a bowl and cover with plastic wrap 5. Repeat the same operation for the red peppers, cutting them in half 6
and cooking them as before 7. Then place them in another small bowl and cover with plastic wrap. Move on to the asparagus, wash them and remove the bottom part of the stem 8. Grill these for about 5 minutes as well 9 and set them aside.
Create the goat cheese cream by adding chopped basil, a drizzle of oil 10, salt, and pepper to the cheese. Mix everything with a spatula until you get a homogeneous cream 11. Take the peppers and cut them into strips 12,
then season them with salt, oil, and pepper 13. Spread a sheet of plastic wrap on a work surface, place the slice of white bread, and roll it slightly with a rolling pin both vertically and horizontally 14. Then spread the goat cheese cream evenly 15
and place the vegetables, leaving the end part free 16. Roll up the filled bread tightly 17, then wrap it in plastic wrap 18
and close it like a candy 19. Refrigerate to firm up for at least 20 minutes, then remove the plastic wrap and cut into 10 slices 20. Your bread rolls with vegetables and goat cheese are ready to serve 21!