Chevre and Prosciutto Appetizer by Lilly 

Makes 8 servings

Chevre appetizer
1/2 of a 4 oz. jar sun-dried tomatoes packed in olive oil with their oil
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons white balsamic vinegar 
1/2 teaspoon minced garlic
Sea salt
Freshly ground black pepper
24 plain wafer crackers
8 ounces Ile de France Herbed Chevre
1/4 cup diced prosciuttoPreheat the oven to 300. Cut the tomatoes into julienne strips. Combine them with 1 tablespoon of the
olive oil, the vinegar, garlic, and salt and pepper to taste. Arrange the crackers in one layer on a sheet
pan, and put a ball of cheese in the middle of each. Top with about 1 teaspoon of the prosciutto. Season
with pepper and bake just long enough to warm the cheese, 8 to 10 minutes. Remove, top with sun-dried
tomato “dressing” and serve. 105.08 Points

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