Vegetarian Savory Log

To prepare the vegetarian savory log, start with the pesto. In a mixer, add the walnut kernels 1, sun-dried tomatoes not too drained 2, and grated Pecorino cheese 3.

Activate the blades and obtain a paste, set it aside for a moment 4. Move on to the kale. After washing it thoroughly, dry it and remove the stems with a knife 5. Coarsely chop the leaves and set these aside as well 6.

Finally, clean the avocado. Cut it in half, remove the central seed 7, and peel it. If very ripe, it will be easy to separate the flesh from the skin, otherwise, you can run a spoon between the two 8. Slice thinly 9.

Now move on to the composition. Place a sheet of plastic wrap on the cutting board 10. Lay 3 slices of white bread slightly overlapping 11, then press with the rolling pin to obtain a single slice 12.

Spread the sun-dried tomato pesto evenly over the entire surface 13, then distribute the avocado slices 14 and the Edam slices 15.

Finally, distribute the kale 16 and garnish with salt and oil 17 and proceed to roll it: tightly roll starting from the shorter side to obtain a log 18.

Wrap the log in plastic wrap 19 and let it rest in the refrigerator for at least an hour. Trim the edges before garnishing the surface with some fresh spreadable cheese 20. Then, score the surface with a fork to recreate the appearance of a snow-dusted log 21.

Transfer the log to a serving platter using two spatulas or a palette knife 22 and garnish the surface with some kale tips and sun-dried tomatoes 23. A small grind of pepper and your vegetarian savory log is ready to amaze everyone 24!