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Prosciutto and Goat Cheese Rolls

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Prosciutto and Goat Cheese Rolls

Prosciutto and Goat Cheese Rolls
© Denzil Green

These prosciutto and cheese rolls are easy to make, yet they are small little flavour bombs that have people's mouths in ecstasy. You can see their eyes go wide as the combined warm Mediterranean flavours of prosciutto, goat's cheese, lemon and olive oil hits them.

Estimated Prep Time: 30 minutes

Ingredients

Black Pepper

Directions

Put the goat's cheese into a mixing bowl. Mince and add the clove of garlic and parsley. Stir to combine (or just mash with your hands.) Set side.

In a small jug or glass, mix together the olive oil and the lemon juice with some pepper. Set aside.

Have two cutting boards, or a cutting board and a large plate.

On a cutting board, spread out a slice of the prosciutto. Cut out small rectangles that are about 3 by 1 1/2 inches (8 cm by 4 cm.) Arrange out temporarily the rectangles on your second cutting board, or plate. Set small odd pieces of prosciutto off to one side to be used for patching and repair, if needed.

When you have your prosciutto rectangles all ready to go, divvy out the cheese mixture amongst them. You'll want about a teaspoon of cheese mixture per rectangle.

Roll up the rectangles, pressing gently to seal them. (Here you can use up any of the odd repair pieces, if needed. If you don't need them, just stuff in mouth.)

(You can make up to this point up to a day ahead, and store in fridge covered with plastic film. Bring to room temperature before continuing, if you do.)

Arrange the prosciutto rolls nicely on a serving plate, drizzle with the oil and lemon juice mixture making sure to get each roll, and serve.

Recipe notes

This recipe will make enough for about 4 to 6 people as a plate of nibbly bits before dinner. For more people, or as a snack at a party, plan to double or triple at least, as people will find they can't stop eating them. If you're the cook and are sending these out to the patio while you keep on cooking dinner, grab one for yourself first because the next time you see the plate, it will be empty.

If you end up with left-over goat cheese mixture, just eat, or, put in fridge for use later, crumbled on a salad, etc.

The dressing mixture might seem to be too little, but it's actually just right: you just want enough to drizzle.

Please share this recipe with your friends. They may love it.


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