Prosciutto and Hazelnut Pâté

Create a French specialty with a hint of Veroni flavor. A delicious spread to keep in the fridge to enjoy as an appetizer or afternoon snack that is much easier to make than you think!


  • 8 slices of toasted wholemeal bread
  • 9 oz Veroni cooked ham
  • 9 oz Robiola (or other cream cheese)
  • 4 Tbs roasted hazelnuts
  • 1 Glass of brandy
  • 1/2 Glass of fresh cream
  • Porcini mushrooms in oil
  • Fresh thyme
  • Salt and pepper


1. In an electric mixer, combine the cooked ham, the Robiola cheese, 2 tablespoons of hazelnuts, the brandy and cream.
2. Add salt and pepper and blend until you achieve a creamy and smooth, spreadable consistency.
3. Transfer to a bowl and place in the refrigerator for at least 2 hours covering with film.






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