An elegant starter to serve with cocktails, these prosciutto rolls feature a distinct taste of toasted walnuts, sautéed shallots and fragrant blue cheese all wrapped to deliver the perfect savoury bite.
1 tbsp (15 mL) olive oil
1 large shallot, minced
2 cups (500 mL) chopped arugula
1/2 cup (125 mL) chopped, toasted walnuts
1/4 cup (50 mL) blue cheese
6 sliced, Ontario prosciutto
In large skillet, heat oil over medium high heat. Cook shallots until tender, about 5 minutes. Add arugula and cook until wilted, about 2 minutes. Let cool completely. Stir in walnuts and blue cheese.
Spoon mixture over prosciutto slices. Roll up and slice into 1-inch pieces. Serve immediately or cover well and refrigerate for up to 1 day
Makes about 12 rolls.
Chef’s Tip: For added variety, substitute blue cheese with your favourite borgonzola or crumbled goat cheese.
Per serving: about 70 cal, 4 g pro, 6 g total fat (1 g sat fat), 2 g carb, 0 g fibre, 10 mg chol, 230 mg sodium. %RDI: iron 2%, calcium 2%, vit A 2%, vit C 2%