20 slices Noal Danbo cheese
150 grams Noal Gouda cheese
1 red pepper, cut into julienne
½ celery, cut into 6 cm long thin strips
1 onion cut into rings
10 slices of cantimpalo salami
4 tablespoons mustard
Cut Noal Gouda cheese, the pepper, the celery and the salami into thin sticks. Cut the onion rings into halves.
Take each slice of Noal Danbo cheese, rub one of its surfaces with mustard and fill the center of the slice with two strips of each product. Important: alternate the ingredients, placing them in the same direction.
Fold the cheese slice and secure with a toothpick.
Arrange the cannellonis on a shallow dish and garnish with a leaf of fresh parsley on top.