Prosciutto Pillows Stuffed With Goat Cheese

Prosciutto Pillows Stuffed With Goat Cheese
Prosciutto Pillows Stuffed With Goat Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    thin slices Prosciutto di Parma - (4 oz)

  • 4

    ounces goat cheese cut 8 slices

  • 2

    tablespoons chopped drained sun-dried tomatoes in oil divided

  • BASIL VINAIGRETTE:

  • 2

    tablespoons olive oil

  • 1

    tablespoon balsamic vinegar

  • 1

    tablespoon prepared pesto sauce

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 4

    cups mixed salad greens

Directions

Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes. Heat oven to 300 degrees. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. (Makes 1/4 cup) To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each. This recipe yields 4 servings. Carbohydrates: 3.5 grams Net Carbs: 2 grams Fiber: 1.5 grams Protein: 10 grams Fat: 19.5 grams Calories: 228

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