Prosciutto, Goat Cheese & Cherry Jam Rolls Recipe Recipe
With Labor Day upon us, a feeling of nostalgia for all-things “summer” overtakes me. The kids started back to school two weeks ago, so the feeling of being an empty-nester has been replaced by a mindset of, “How much can I get done in the 6 hours they are at school?” The sweet, sentimental mum has been replaced by “Schedule Mum”, an efficient, high-strung, clock-watching creature. Lunches made, clothes set out, soccer treats prepared…maniacal efficiency. Don’t get in her way – she may bowl you over in her over-exuberance to pull out of the garage on time. I am waiting for the day when I start to drive to school, then turn around to realize that I forgot the kids.
This frenzied state makes me yearn for the peaceful days we spent camping this summer. It is nearly impossible to feel stressed-out when sitting lakeside, cup of tea in hand, watching my husband and youngest son cut silently through the still water in our canoe.
Witnessing our eldest son, fishing rod gripped tightly, work endlessly to perfect his cast was both relaxing and gratifying. He tried so hard to catch us some trout for dinner, to no avail.
These are the moments I will reflect upon when sticking to a schedule starts to take over our daily lives. I need to be reminded that, at times, it is okay just to sit back and watch the world go by. In fact, this is often when the best moments happen – when you least expect them and when you are not forcing them to occur. Summer is almost over, but that does not mean that we cannot relax and cherish the spontaneous moments.
If you are looking for a quick and easy Labor Day barbecue recipe to impress your guests, this is one to try. Slices of prosciutto are filled with tangy goat cheese, sweet cherry jam, and lightly-dressed lettuce. This was one of the most popular appetizer served at our cheese party several months ago.
The recipe:
Cut 3-4 large romaine lettuce leaves into thin strips crosswise to total 1 1/2 cup (packed), and place in a medium bowl. In a small bowl, whisk together 3 teaspoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, pinch of salt, and a pinch of freshly ground black pepper. Toss the lettuce with the dressing until lightly dressed (you may not need all of the dressing).
Cut 12 pieces of prosciutto in half crosswise. Spread 1 teaspoon goat cheese across one end of each piece of prosciutto. I used herbed goat cheese, but this works just as well with plain goat cheese. Top each with 1/2 teaspoon high-quality cherry preserves. Divide the dressed lettuce evenly across the pieces of prosciutto. Starting from the end covered with the filling, carefully roll each piece of prosciutto. Serve.
- Other appetizers using prosciutto:
- Cookin’ Canuck’s Mixed Mushroom, Prosciutto & Gorgonzola Crostini
- Use Real Butter’s Grilled Prosciutto-Wrapped Shrimp
- Dianasaur Dishes’ Involtini, Feta Prosciutto Rolls
- Inn Cuisine’s Prosciutto Pinwheels with Mascarpone & Basil
- Prosciutto, Goat Cheese & Cherry Jam Rolls
- 3-4 large romaine leaves, thinly sliced, crosswise (1 1/2 cup, packed)
- 3 tsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- Pinch of salt
- Pinch of freshly ground black pepper
- 12 pieces prosciutto, cut in half crosswise
- 1/2 cup goat cheese (chevre)
- 1/4 cup high-quality cherry preserves
Place lettuce in a medium bowl. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Toss the lettuce with the dressing until lightly dressed (you may not need all of the dressing).
Spread 1 teaspoon goat cheese across one end of each piece of prosciutto. I used herbed goat cheese, but this works just as well with plain goat cheese. Top each with 1/2 teaspoon high-quality cherry preserves. Divide the dressed lettuce evenly across the pieces of prosciutto. Starting from the end covered with the filling, carefully roll each piece of prosciutto. Serve.
Makes 24 rolls.
cherry,
goat cheese,
jam,
prosciutto