Prosciutto with goat cheese and spinach

So simple, yet so delicious! Plain or herbed chevre (soft fresh goat cheese) cylinder wrapped with one or more paper-thin slices of prosciutto (Italian dry-cured ham), broiled for a few minutes on each side and then nestled on a bed of freshly washed and cleaned baby spinach! Garnish with peach or mango nuggets, tomato wedges and walnut pieces, and drizzle a warm balsamic vinaigrette over the whole masterpiece. Scrumptious!

Thanks to 2 Steps Away from Paradise for the recipe!

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2 thoughts on “Prosciutto with goat cheese and spinach

  1. May I just say that I had the happy pleasure of eating a version of these right in the very kitchen of the blogger last weekend. Jill parboiled her asparagus stalks, added a slather of her fresh chevre onto the stalks, and then wrapped prosciutto around the cheesy part and broiled them on both sides until the prosciutto was just crisping up. A week later and I am still obsessing over them….honestly…. just salivating for more. Don’t wait another moment.

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