Chevre-Stuffed Sun-Dried Tomatoes in Prosciutto

Temps des Fêtes 2010
food and drink

BY: Tonia Wilson-Vuksanovic

Prosciutto purchased from the deli counter works better than that which is already packaged. It is not necessary to purchase the highest quality of prosciutto, as it will be cooked.

72 thin slices of prosciutto
288 sun-dried tomatoes in oil, drained (about 8 jars), reserve oil for another purpose
11/4 cup (300 mL) plain goat cheese
2 bunches fresh basil
2 tsp (10 mL) extra virgin olive oil

1 Slice the prosciutto in half lengthwise.

2 Place 1 tomato half at the end of prosciutto slice, top tomato with 1 tsp (5 mL) goat cheese, a piece of torn basil leaf (enough to cover the tomato) and top with second tomato. Make sure the tomato shows itself at either edge of the prosciutto. If the prosciutto is too wide, fold part of it over to create a slice that is more narrow; this will allow the tomatoes to be seen on either side and will make for a more colourful presentation.

3 Wrap prosciutto around tomato package, continue wrapping until all the tomatoes are finished.

4 Freeze in a single layer and once frozen solid, place 2 dozen pieces in each of 6 freezer bags.

5 To serve, let pieces thaw completely at room temperature. In a large nonstick fry pan heat 2 tsp (10 mL) extra virgin olive oil over medium-high heat. Saute tomato packages in oil until the prosciutto is crisp and golden, about 1 minute per side.

Makes approximately 12 dozen pieces

What to Serve