This is a very simple and yet elegant appetizer to create for a gathering of any kind. The delicious flavor of goat cheese pairs beautifully with prosciutto. I find Italian Prosciutto to be far superior than most domestic prosciuttos and worth those extra few dollars for those extra few smiles you get when you serve it. For wine, pair with a Sancerre Sauvignon Blanc of the Loire Valley in France. A Chenin Blanc will also do.
- 8 ounces mild goat cheese
- 2 tablespoons minced fresh parsley, preferably flat-leaf
- 1 small garlic clove, minced
- 4 ounces of Italian Prosciutto, thinly sliced, about 12 slices
- 1 tablespoon high quality, extra virgin olive oil
- 1 tablespoon lemon juice from one lemon
- Ground pepper to taste
- Slice prosciutto into halves.
- Mix goat cheese, parsley, and garlic together in a small bowl. Blend well.
- Using a small spoon, place about 2 teaspoons of goat cheese mixture on each prosciutto slice. Fold sides of the prosciutto over the goat cheese mixture, and then fold the ends over each other.
- Arrange each roulade on a plate, sprinkle with olive oil, lemon juice, and pepper to taste.
- Roulades are best served at room temperature.
Note: Flat-leaf parsley is more robust in flavor than curly parsley, which is more known to be used for garnish and may be slightly more bitter.