This recipe is adapted from an appetizer I once saw in a long-defunct Canadian magazine called Gusto, and probably dates to mid-1990s. It is super simple and super good.
This recipe is adapted from an appetizer I once saw in a long-defunct Canadian magazine called Gusto, and probably dates to mid-1990s. It is super simple and super good.—Tim from Wpg
Makes: 36 pieces
pieces Thinly sliced proscuitto
ounces soft goat cheese, room temperature
roasted red pepper, sliced into 1/4" slices (bottled are fine, freshly roasted are better)
- - Trim proscuitto
- - overlap four pieces of proscuitto, pressing on the seams, and forming a rough rectangle
- - mix milk into goat cheese a little at a time, until you get a spreadable consistency
- - spread 1/3 goat cheese mixture over proscuitto
- - on one long end of proscuitto, lay a row red pepper slices end to end
- - roll up proscuitto roll tightly, jelly-roll style. Seal in plastic wrap, and refrigerate til goat cheese has hardened
- - repeat with remaining ingredients, for a total of 3 logs
- - when ready to serve, remove from fridge and using sharp (or serrated) knife, trim ends and then cut into 3/4" pieces. Put on decorative plate, garnish with a parsley sprig, and watch them disappear.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends