Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto
Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto
The perfect blend of sweet and salty in this easy to prepare mesclun mix recipe. You'd almost think it's a dessert. It makes a great presentation when served at a dinner party, too!
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 5-6 slices prosciutto, thinly-sliced
- 5 ounces mesclun mix (fresh baby lettuces and greens)
- goat cheese (or substitute grated Pecorino Romano, Grana Padano, Parmesan or Feta cheese)
- 6 ounces dried apricots, cut to 1/4-inch pieces
- Olive oil
- Vino Cotto di Montillo
- Freshly-ground black pepper
Directions:
- Cut a prosciutto slice in half lengthwise, then cut into thirds crosswise (6 sections per slice). Tightly roll up each section, then cut it in half. Repeat.
- Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls.
- To serve, drizzle with olive oil and vino cotto, then top with black pepper.
An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
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Recipe courtesy of Ina Garten, Barefoot Contessa
Episode: Jeffrey's Surprise Party
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A light-textured cheesecake filling over an amazing almond flour crust!
Recipe and photo by Deena Montillo
Verified Recipe ✅