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Goat Cheese Stuffed Prosciutto di Parma® Pillows



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8 thin slices (about 6 oz.) Prosciutto di Parma®
4 oz. goat cheese, cut in 8 ea. (1/4") slices
4 tbsp. sundried tomatoes packed in olive oil, drained and chopped
4 cups mixed baby salad greens
0.5 cup of Basil Vinaigrette Magnifying_glass


  1. 1
    Lay 1 slice Prosciutto di Parma®on a work surface. Place 1 slice of goat cheese 1" from the narrow end; top with 1/2 tbsp. sundried tomatoes. Fold end of Prosciutto di Parma® over cheese; roll jelly-roll style, folding in edges to completely enclose cheese. Repeat with remaining Prosciutto di Parma®, cheese and tomatoes.
  2. 2
    Place pillows on a shallow baking pan; refrigerate, covered, until ready to serve (these can be made one day ahead).
  3. 3
    At serving time, preheat oven to 300°F. Bake pillows, covered, until just warm, about 5 minutes.
  4. 4
    To serve: Place 1 cup greens on a serving plate; top with two pillows; drizzle lightly with Basil Vinaigrette; serve immediately.

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preparation methods
cuisines European, Italian
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