Prosciutto-Wrapped Goat Cheese

Author: Canadian Living

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

Ingredients

  • 1 log goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • 1 pinch pepper
  • 4 prosciutto

Method

Using 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

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto-Wrapped Goat Cheese

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