Per preparare i baci salati: nel boccale della planetaria unire la farina, le nocciole tritate, il formaggio Sbrinz, il vino bianco e il burro, quindi impastare il tutto sino ad ottenere un composto omogeneo.
Prelevare circa 15 g di impasto e modellarlo con le mani creando delle piccole palline, quindi posizionarle su una placca rivestita di carta forno a una distanza di almeno 3-4 cm l'una dall'altra. Cuocere in forno preriscaldato a 180°C per circa 20 minuti. Sfornare e lasciare raffreddare completamente.
Per preparare la crema al Blu di Capra ticinese: in una ciotola lavorare il formaggio con il mascarpone, il pepe della Vallemaggia e 1 cucchiaio di sciroppo di mostarda fino a ottenere una crema omogenea e morbida, quindi trasferire in una sacca da pasticciere.
Per finire i baci di dama: aggiungere un ciuffo di crema al Blu di Capra sulla metà dei baci salati e chiudere con i baci rimanenti, in stile sandwich. Servire con mostarda di frutta mista tagliata a tocchetti.
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