Photography: Andre Martin
Prosciutto, goat's cheese and capsicum parcels
By Lucy Nunes and Suzanne Gibbs
Prosciutto, Goat’s Cheese and Capsicum Parcels
INGREDIENTS
110g soft goat's cheese
1/3 cup basil leaves, finely chopped
and ½ garlic clove, crushed
4 large, thin slices prosciutto, halved lengthways
1 chargrilled red capsicum, cut into strips
1 tablespoon olive oil
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.
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