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[Obesity Discussion]

PROSCIUTTO PILLOWS STUFFED WITH GOAT CHEESE

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 228
Fat: 19 grams
Protein: 10 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in
oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens
1. Lay 1 slice prosciutto on a work surface; top with a slice
of goat cheese, an inch from narrow end. Top with 3/4
teaspoon sun dried tomatoes. Fold end of prosciutto
over cheese and roll up, folding in edges to enclose
cheese. Repeat with remaining prosciutto, cheese and
tomatoes.
2. Heat oven to 300F. 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 refrigerate up to one day.) Bake 5 minutes, until just
warm.
3. Make Basil Vinaigrette: Whisk together olive oil, vinegar,
pesto sauce, salt and pepper in a bowl. Makes 1/4 cup.
To serve, divide greens on 4 plates; drizzle with
dressing top with 2 pillows each.
Delicate, paper-thin slices of Prosciutto di Parma (Italian drycured
ham, named for the area of its origin) are filled with a
creamy, tangy white goat cheese stuffing. They are served
warm, over mixed greens drizzled with light vinaigrette.

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