Recipes:
Appetizers:
Prosciutto with Fresh Texas Chevre
Produced by Jennifer Frazier,
Culinary
Thymes magazine
Look for Cheesemakers and Pure Luck
Texas goat cheeses. Serves 6
¾ lb. prosciutto, sliced
medium thickness
4 oz. herbed Texas chevre, room temperature
zest of 1 lemon
good quality olive oil
sea salt to taste
On a cutting board, spread
a few pieces of the prosciutto. At the center
of each slice, spread a thin layer of the
chevre, sprinkle a bit of the zest, drizzle
a few drops of olive oil and add a tiny
pinch of sea salt. Roll. Repeat with remaining
slices and remove to a serving platter.
This makes a nice, light starter for summer
meals.
Wine Skinny Cooks June 2004
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