Proscuitto Roll-ups

By Tim from Wpg
January 4, 2016
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Proscuitto Roll-ups

Author Notes: 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

  • 12 pieces Thinly sliced proscuitto
  • 4-6 ounces soft goat cheese, room temperature
  • 1-2 tablespoons milk
  • 1 roasted red pepper, sliced into 1/4" slices (bottled are fine, freshly roasted are better)
  1. - Trim proscuitto
  2. - overlap four pieces of proscuitto, pressing on the seams, and forming a rough rectangle
  3. - mix milk into goat cheese a little at a time, until you get a spreadable consistency
  4. - spread 1/3 goat cheese mixture over proscuitto
  5. - on one long end of proscuitto, lay a row red pepper slices end to end
  6. - roll up proscuitto roll tightly, jelly-roll style. Seal in plastic wrap, and refrigerate til goat cheese has hardened
  7. - repeat with remaining ingredients, for a total of 3 logs
  8. - 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.

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