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(para 12 unidades)

250 gr de rulo de cabra tierno

50 gr de pistachos pelados

50 gr de nueces peladas

50 gr de arándanos secos

2 cucharadas de miel

2 cucharadas de agua caliente

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Triturar por separado los pistachos, las nueces y los arándanos. Reservar.

Retirar la piel del queso y dividir en 12 porciones, dándoles forma de bola.

Mezclar la miel con agua caliente.

Pasar cuatro de las bolitas por la miel y rebozar en los pistachos molidos apretando para que queden bien pegados.

Repetir con el resto de los ingredientes.

Se pueden hacer con antelación y guardar en el frigorífico hasta el momento de servir.

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4 huevos

50 gr de espinacas baby

Un manojo de perejil

50 ml de leche

100 gr de queso Idiazabal ahumado

Tomates secos

Sal y pimienta

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Triturar las espinacas con el perejil y la leche. Batir los huevos y mezclarlos con la mezcla de las espinacas.
	
Añadir sal y pimienta.
	
Desmenuzar el queso y cortar los tomates secos. Reservar.
	
Poner en una sartén antiadherente la mitad de la mezcla de los huevos.
	
Dejar cuajar y cuando esté casi a punto, añadir el queso, los tomates y doblar por la mitad.


Repetir el proceso con el resto de los ingredientes.

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Para la base:

300 gr de galletas Digestive

100 gr de mantequilla a temperatura ambiente

Para la decoración:

Fruta de temporada y flores comestibles.

Para el relleno:

250 gr de queso tipo Philadelphia

250 ml de nata para montar

125 ml de agua hirviendo

50 gr de azúcar

El zumo de dos limones pequeños

1 sobre de gelatina en polvo (7 gr)

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Para la base


	
Triturar en el robot de cocina las galletas junto con la mantequilla hasta obtener una pasta.
	
Repartirla uniformemente sobre el fondo y los laterales del molde.
	
Dejar enfriar en la nevera hasta que se endurezca.


Para el relleno: 


	
Poner en un bol grande la gelatina en polvo.
	
Añadir el agua hirviendo y remover hasta que se disuelva.
	
Añadir el queso, la nata, el azúcar y el zumo de limón y batir hasta que quede cremoso. Repartir la crema sobre la base y alisar la superficie con una espátula.
	
Dejar enfriar un mínimo de 3 horas en el frigorífico.
	
Sacar un rato antes de comerla y decorarla con la fruta.


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Melocotones amarillos de carne

1 tarrina de requesón

Aceitunas aliñadas

Orégano

​Aceite de oliva virgen extra

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Cortar los melocotones por la mitad, quitarles el hueso y pelarlos.
	
Colocar sobre una plancha o la barbacoa, 3 min. por cada lado.
	
Rellenar con una cucharada de requesón, las aceitunas picadas y terminar con un poco de aceite y orégano.


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Sandía

Melón piel de sapo

1 lata de anchoas grande

Aceite de oliva virgen extra

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Se hacen bolitas de fruta con el utensilio para ello. (Si no se tiene, se puede cortar en dados).
	
Se van pinchando en una brocheta las bolitas de fruta intercalando los filetes de anchoa enrollados.
	
Se le añade un chorrito de aceite de oliva virgen extra antes de servir.
	
Servir frías.


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        )

    [field_te_interesara_youtube] => Array
        (
            [und] => Array
                (
                    [0] => Array
                        (
                            [value] => 0
                        )

                )

        )

    [path] => Array
        (
            [pathauto] => 1
        )

    [name] => admin
    [picture] => 0
    [data] => a:7:{s:16:"ckeditor_default";s:1:"t";s:20:"ckeditor_show_toggle";s:1:"t";s:14:"ckeditor_width";s:4:"100%";s:13:"ckeditor_lang";s:2:"es";s:18:"ckeditor_auto_lang";s:1:"t";s:7:"overlay";i:1;s:17:"mimemail_textonly";i:0;}
    [entity_view_prepared] => 1
)