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Ingredients
- 8 x thin slices Prosciutto di Parma - (4 ounce)
- 4 ounce goat cheese cut 8 slices
- 2 Tbsp. minced liquid removed sun-dry tomatoes in oil divided
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. prepared pesto sauce
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 4 c. 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 tsp. sun dry 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 chill up to one day.) Bake 5 min, till just hot.
- Make Basil Vinaigrette: Whisk together extra virgin olive oil, vinegar, pesto sauce, salt and pepper in a bowl. (Makes 1/4 c.)
- To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.
- This recipe yields 4 servings.
- Description: "Delicate, paper-thin slices of Prosciutto di Parma (Italian dry-cured ham, named for the area of its origin) are filled with a creamy, tangy white goat cheese stuffing."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 1211 | |
| Calories from Fat 1089 | 90% |
| Total Fat 121.26g | 152% |
| Saturated Fat 20.12g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 2345mg | 98% |
| Potassium 214mg | 6% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 17.21g | 11% |
| Protein 10.45g | 17% |
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