These types of recipes are ideal because they can be prepared ahead of time and they will always wait for us in the fridge until they are consumed. I present this original salty log, either for parties or for a homemade starter, presented in slices, it is a healthy appetizer that will surely delight at home. Although I have added arugula and basil, any green leafy vegetable would be good for us to make this log.
If you also want to surprise your guests, read the cream cheese roll with tomato and basil recipe carefully, because we tell you all the secrets to make this tomato and arugula log.
Ingredients to make Tomato Basil Cream Cheese Roll:
• 2 handfuls of arugula
• 3 sprigs of basil
• 6 eggs
• 6 tablespoons of whipping cream (milk cream)
• 6 tablespoons of olive oil
• 6 tablespoons of flour
• 3 teaspoons of chemical yeast
• 1 drop of green food coloring
• 3 tablespoons of fried tomato
• 1 pinch of sweet paprika
• 1 pinch of salt
• 1 pinch of black pepper
• 1 mozzarella ball
• 200 grams of cream cheese type Philadelphia
How to make Tomato Basil Cream Cheese Roll:
First, we are going to finely chop both the arugula and the basil with a very sharp kitchen knife. Separate the yolks from the egg whites and put the yolks together with the tablespoons of cream and olive oil in a large bowl. Add a little salt and freshly ground black pepper and beat with a hand mixer.
We unite the flour with the yeast and sift over the mixture of eggs, cream and oil. Mix well with a spatula. We reserve to continue with the preparation of the cream cheese roll.
With some electric rods, we mount the egg whites together with a pinch of salt until they form peaks. We mix the whipped egg whites with the previous preparation making smooth and enveloping movements with the help of a spatula. Mix well but gently. In the other bowl, add the fried tomato and a little sweet paprika. We mix gently.
Preheat the oven to 180ºC. Line a tray with parchment paper and, at one end, put a layer of the tomato and paprika dough mixture. On the side, a layer of basil and arugula dough mixture. Follow the side with another layer of tomato and, finally, one of arugula as indicated in the photograph. Bake the vegetable roll at 180ºC with heat up and down for 10 minutes. When it’s done, moisten a kitchen cloth and put the baking paper and the iron of the already set salty sponge on top. Quickly roll it up in the kitchen towel so that it takes the desired log shape and let it cool completely in it.
Drain the mozzarella ball well and grind together with the cream cheese, a little salt and pepper. Let it compact in the fridge.
Once both the sponge cake and the cheese filling are cold, remove the kitchen cloth and the baking paper and fill the trunk with the cream of the two cheeses with the help of a spatula. Roll up again, wrap in plastic wrap and reserve in the fridge for at least 1 hour. We serve the roll of cream cheese with tomato and basil cut into slices. The next day it will be even richer than freshly made and the presence is spectacular due to the colors. You can decorate it with arugula on top and accompany it with a sauce.
