A particular antipasto with cheese, chestnut and dryed fruit, perfect for your winter lunchs.


- 2 mini goat tomini cheese

- 6 boiled chestnuts

- 50 gr mixed dried fruit (I used walnuts, hazelnuts, brazil nuts and almonds)

- 1 tablespoon Ace "Natura & Tradizione" jam

- 12 fresh oregano leaves

- 1 roll of puff pastry

- sesame seeds

- extra virgin olive oil

- salt and pepper

- milk



Prepare the puff pastry lids: roll out puff pastry and cut out 4 circles a little bit bigger than the diameter of the cups (or cocotte) you’ll use. Cut out from each circle a central star and keep them aside.

Turn on the oven to 190 ° C, put the circles on a baking tray lined with parchment paper, brush with milk and sprinkle with sesame seeds. Bake for 10 minutes. Put the little stars on another baking tray, brush with milk and bake them for 5 minutes. Let it cool.

Meanwhile cut goat tomini cheese in half, cut the chestnuts into small pieces and chop the dried fruit. Combine everything in a bowl, add the oregano, jam, a pinch of salt and pepper. Mix well.

Put half tomino in each cup, add a tbs of fruit mix and bake for 15 minutes. Close each cup with its own puff pastry lid and one star. Serve immediately!



- Use the puff pastry lid instead of bread.

- I didn’t cook the lid along with the cups, because I didn’t want it to fall inside.