| Prosciutto Roll-Ups | ||||
| Makes about 32 rolls | ||||
| Ingredients | ||||
| 8 oz | (1 brick) cream cheese, softened |
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| 4 to 5 oz | (1 tub) Gorgonzola cheese crumbles | |||
| 2 tbls | fresh chives, finely chopped | |||
| 2 tbls | fresh basil, finely chopped | |||
| 1 tbls | dried sage | |||
| 1 tsp | ground black pepper | |||
| do NOT add salt, there's enough in the cheese already | ||||
| ________ | ||||
| 1 lb | (1 pkg) sliced prosciuto, or whatever kind of meat you like, just have it cut thin enough to roll up | |||
| Directions | ||||
|
Throw all the ingredients (except for the
prosciuto) into a medium bowl. With a hand mixer, spin it up until well
combined. Don't over mix it or it will just turn into a green paste. Peel off a slice of prosciuto and cut it in half to make two, 3" squares or so. Put about 1 heaping teaspoon of filling in the middle and spread it out across the width with the spoon and your fingers. Roll the meat around the filling. Use your fingers to form it into a smooth and even little cigar. The thin meat tends to break apart, but you can take a couple broken pieces and stack them together to make one. Once you roll it, it will still look pretty. Place it on your serving platter seam side down and garnish with some greens and a few grape tomatoes. |
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