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 Bob McCall, Sales and Marketing Manager (and really good cook!) 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. 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.
2. 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!

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