Chevre and Prosciutto Appetizer by Lilly


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At a glance
Soft-Ripened Cheeses
8 servings
* 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 prosciutto


* Preheat the oven to 300˚F. 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.