Turkey Roulades with Cocktail Tomatoes
Turkey roulades with cocktail tomatoes is a recipe featuring fresh ingredients from the turkey category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 turkey cutlets (≈150 g each)
- 8 sprigs rosemary
- Salt
- Pepper
- 4 slices cheese (e.g., Manchego)
- 1 tbsp Olive Oil
- 500 g cherry tomatoes
- 2 onions
Instructions
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1.
Preheat the oven to 200 °C with fan and top heating.
-
2.
Wash the turkey cutlets and pat dry with paper towels. Flatten them with a meat mallet. Wash rosemary, shake off excess water and set aside 4 sprigs for garnish; strip leaves from remaining sprigs. Lay the cutlets on a work surface, season with salt and pepper, and place cheese slices on top. Distribute rosemary leaves over the cheese and roll the cutlets around the filling. Secure each roll with toothpicks and place in an oiled baking dish.
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3.
Wash the cherry tomatoes. Peel, halve, and slice the onions into strips. Arrange both around the rolls in the dish and drizzle with the remaining olive oil. Add a splash of water, cover lightly, and bake for about 20 minutes until cooked through.
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4.
Serve on plates, garnish with leftover rosemary sprigs, and enjoy.
