Salty prosciutto and creamy goat cheese are a marriage made in heaven. You can serve these rounds right out of the fridge or lightly browned – they're scrumptious either way.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2002
- 1 log goat cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh sage
- 1 pinch pepper
- 4 prosciutto
MethodUsing dental floss or thread, cut goat cheese into 8 rounds. On small plate, stir together parsley, sage and pepper; press rounds into herb mixture to coat all over.
Cut prosciutto slices in half lengthwise; wrap 1 piece around each round, pressing in sides to cover completely and make equal-size bundles. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In nonstick skillet, brown rounds over medium-high heat, turning once, about 1 minute per side. Let stand for 2 minutes before serving.
Nutritional facts Per piece: about
- Sodium 102 mg
- Protein 4 g
- Calories 48.0
- Total fat 4 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate trace
- Iron 3.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 7.0