Ingredients
1 roasted red pepper, cut in strips
4 ounces goat cheese, room temp (Chevre)
2 tablespoons milk
6 ounces thinly sliced prosciutto (10 - 15 slices)
Method
Sources
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Curing salt #2 for long dry-cured meats — salami, prosciutto
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Curing salt #2 for long dry-cured meats — salami, prosciutto
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Beat cheese and milk until spreadable. Place prosciutto slices, overlapping slightly on plastic wrap to form an 10x18" rectangle. Spread cheese mixture to cover. Place a double row of peppers on long edge. Roll up. Wrap in plastic wrap. Refrigerate for at least 1 hour. Cut into 1/2" bites.