Goat Cheese-Prosciutto Maki Rolls

Recipe created by Bob McCall, Cypress Grove Chevre.

4 ouncesCypress Grove Purple Haze Chevre
¾ cupPistachio nuts, coarsely chopped
Zest from 1 lemon
1 TablespoonLemon juice
⅓ cupOlive oil, really grassy flavor preferred
To tasteCoarsely ground pepper
Prosciutto, sliced
White asparagus spears


Mix all ingredients except prosciutto and asparagus in bowl and let rest at room temperature.

Take one slice of prosciutto and place on cutting board. Spread a dollop of filling from one side of the prosciutto to the other, widthwise (not lengthwise.) Place one spear of white asparagus on top of the filling with the tip emerging by 1/2 inch.

Roll tightly and slice into 1-1/2 inch sushi-size pieces. Arrange on plate similar to a Japanese Maki roll.

Simply put 1/2 tablespoon of the same filling at the end of an endive leaf and serve.

Recipe courtesy of Bob McCall, Cypress Grove Chevre.

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