Goat Cheese Prosciutto Maki Rolls

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Goat Cheese Prosciutto Maki Rolls

Goat Cheese Prosciutto Maki Rolls
1 (5- oz.) package Cypress Grove Creamery Purple Haze Fresh Chèvre (in our Deli)
3/4 cup coarsely chopped pistachio nuts
1 tbsp. lemon juice
1 tsp. top-quality olive oil
Grated zest of one lemon
Coarsely ground pepper to taste
4 (3- oz.) packages Volpi Prosciutto (in our Deli)
10 spears green asparagus, lightly steamed

Recipe courtesy of Cypress Grove Creamery. You can also serve a dollop of the cheese mixture on a Belgian endive leaf.

Prep: 15 minutes, Makes: 40 pieces

1. Stir together chèvre, nuts, lemon juice, oil, lemon zest and pepper in a small bowl.

2. On a clean surface, lay out 2 prosciutto slices, overlapping the long edges by an inch. Repeat with remaining prosciutto to make 10 (8x5-inch) rectangles.

3. Gently spread equal amounts of cheese mixture evenly over prosciutto to cover. Place one asparagus spear crosswise on top of each, allowing tips to extend by 1/2 inch and trimming ends to fit if necessary. Roll tightly and slice each roll into 4 slices.

Wine Suggestion
Freixenet - Who doesn't love sparkling wine? Here's a great reason to have it: It also pairs well with the goat cheese and proscuitto in this recipe!
Nutritional Information:
(based on one piece): 45 calories, 4 g protein, 3 g total fat (1 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 0 g sugar, 10 mg cholesterol, 240 mg sodium, 1.1 points


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