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Prosciutto Rolls with Goat Cheese Mousse

An easy and impressive starter or a very nice addition to a charcuterie board. If you can find it caprino fresco, a fresh goat's milk cheese from Italy with a soft, creamy texture would be perfect. The name derives from the Italian word capra, meaning goat. Look for products with the PDO, protected designation of origin that guarantees not only the freshness of the cheese, but also the quality.


12 strips Prosciutto di Parma or Prosciutto di San Daniele (sliced, thin)

1 small log/round of goat cheese* (about 5 ounces) at room temperature

1/2 cup heavy cream

2 T milk

Giusti Crema Fig Balsamic Glaze

Focaccia bread crisps

Mixed salad greens

Capezzana Extra Virgin Olive Oil

Coarse sea salt and coarsely ground black pepper, to taste

*Do not use pre-crumbled goat cheese for this recipe.


Prepare the prosciutto rolls by placing 3 strips of prosciutto on a sheet of plastic wrap, one strip on top of the other. Repeat the process to making 4 strips to make 4 rolls.

Toss the mixed salad greens with extra virgin olive oil and season with salt and pepper. Put a pinch of salad onto the strips of prosciutto and roll up tightly. Repeat 3 more times with remaining prosciutto and salad.

In a small bowl, using an electric mixer, whisk the cream until it has soft peaks and a similar texture to whipped cream. Set aside. In a separate bowl, whisk together goat cheese and milk until the goat cheese is soft and creamy. Gently fold in whipped cream. Do not over mix the mousse.

Form cheese mixture into small bite size quenelles (a 3 sided scoop), by passing the mousse repeatedly between two spoons, turning and smoothing each side. Place the quenelle on the salad, in the centre of each prosciutto roll. Cut the focaccia bread into thin slices, about 1 or 2 cm thick, and toast.

Serve with a generous drizzle of Giusti Crema Fig Balsamic Glaze or plate with drops.

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