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