- 1/4 cup [60 g] softened butter
- 1/4 cup [60 mL] heavy cream [35% m.s.g.]
- 2 1/2 ounces [75 g] creamy goat cheese
- 7 or 8 thin slices Prosciutto
To serve
- Lettuce leaves [Boston lettuce if possible]
- 1/4 cup [60 mL] olive oil
- 1/4 cup [60 mL] balsamic vinegar
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- Into a blender or a food processor, beat softened butter until smooth.
- Remove butter from blender or food processor, using a spatula; set aside.
- Whip cream, using an electric beater, until stiff peaks form.
- Into blender or food processor, beat goat cheese until softened.
- Add reserved butter and whipped cream to softened goat cheese; beat until smooth.
- Arrange one slice Prosciutto onto plastic wrap; evenly spread with a thin coat of cheese mixture.
- Using the plastic wrap as a helper, roll Prosciutto slice.
- Repeat with remaining Prosciutto slices and cheese mixture.
- Refrigerate for at least one hour, until filling is firm.
- Just before serving, line a serving plate [or individual plates] with lettuce leaves.
- Using a sharp knife, slice Prosciutto rolls; arrange slices onto lettuce leaves.
- Just sprinkle with olive oil and balsamic vinegar [do not sprinkle too much if you want to really taste this Prosciutto/goat cheese mixture]
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