Wholemeal bread wreath with salmon, leeks and Fontina

An excellent starter or main course with a glass of chilled Prosecco. Put it in the centre of the table and share with your guests.
INGREDIENTS
Wholemeal sliced bread (about 26 slices for a large wreath)
4 leeks
Sliced smoked salmon (about 13 slices)
Sliced Fontina
3 eggs
100 ml cream
1 glass milk
5/6 tablespoons grated Parmigiano
Extra virgin olive oil
Salt, pepper
I clean the leeks, removing the leaves and roots.

I cut them into rounds.

I rinse thoroughly under running water to remove soil, then put them, still wet, in a frying pan with a little oil, salt and pepper.

I let them soften, adding a splash of water if needed, then set aside once cooked.

I butter a ring tin, but recommend lining with baking parchment and using a springform tin for easy removal. You can also use a straight loaf tin.

The ingredients are ready.

I make sandwiches, putting a slice of Fontina on both bread slices.

I spread leeks on both slices.

And a slice of salmon on just one slice.

I close them like ordinary sandwiches and fill them all this way.

I arrange them upright in a circle in the tin, packed fairly tightly.

It is important to fill between the sandwiches too, gently inserting leeks and a Fontina slice; the melting cheese will hold everything together.
I crack the eggs into a bowl and add the cream.

I add the milk.

Salt and pepper.

The grated Parmigiano, and beat with a fork.

I spoon the mixture evenly over all the bread.

I let it rest for about ten minutes to absorb the liquid, then finish with grated Grana.

I bake at 180°C for about 25 minutes, or until golden and set together.

Let it cool a little before removing from the tin.