Photography: André Martin

Recipe by Lucy Nunes and Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Entree, Finger food, Side dish
Favourite flavours: Pork

Prosciutto, goat's cheese and capsicum parcels

INGREDIENTS

110g soft goat's cheese
1/3 cup basil leaves, finely chopped
1/2 garlic clove, crushed
4 large, thin slices prosciutto, halved lengthways
1 chargrilled red capsicum, cut into strips
1 tablespoon olive oil
Salad, to serve

METHOD

1. Combine goat's cheese, basil and garlic in a bowl and season with pepper. Place prosciutto on a flat surface and sprinkle over goat's cheese mixture. Top with capsicum. Roll to enclose.

2. Heat oil in a non-stick frying pan on medium. Cook parcels for 2-3 minutes each side, until golden and crisp. Serve with salad.


In pictures: six ways with cold cuts