Asparagus-Prosciutto Rolls
Cabot Creamery
12 asparagus spears
4 large (14- by 18-inch)
sheets phyllo dough,
thawed
4 tablespoons Cabot*
salted butter, melted
12 thin slices prosciutto
12 thin slices Cabot*
3 Year Old Cheddar or
Vintage Choice Cheddar
Preheat oven to 375°F. Have a bowl of ice water
on hand.
In a pot of boiling, salted water, cook asparagus for
1 minute. Transfer to the ice water with a slotted
spoon. Once cool, transfer to paper towels to drain;
pat dry.
Lay the first phyllo sheet on a cutting board; brush
the entire surface with melted butter. Top with the
next phyllo sheet and brush with butter; repeat with
remaining 2 sheets. Cut into 12 rectangles.
Place 1 piece of prosciutto and Cheddar on each
rectangle. Place asparagus spears on top with tips
extending beyond the edges. Roll phyllo up around
asparagus and brush with additional butter.
Place the rolls on a baking sheet and bake for 10-12
minutes, or until golden. Serve warm.
Makes 12 servings.
Brands may vary by region; substitute a similar product.
Fire-Roasted Sunset Ancient
Sweet Pepper Rounds with
Herb and Citrus Goat Cheese
Mastronardi Produce/Sunset
10 small Sunset Ancient
Sweet Peppers
16 ounces soft
goat cheese
10 ounces cream cheese
(not whipped)
Finely grated peel of
1 orange
Juice of 1/2 lemon
1 bunch chives, chopped
Salt and white pepper
Over an open flame or with a small blowtorch, quickly
blister and char the skin of the peppers. Submerge in
iced water to stop the cooking. Remove the charred
skin under cold running water. Pat dry.
Cut the tops off the peppers and remove the seeds,
keeping the peppers whole. Drain if necessary. Set
in the refrigerator on paper towels to absorb
excess moisture.
In a mixing bowl, blend cheeses, grated orange peel,
lemon juice and chives gently with a wooden spoon.
Season to taste with salt and pepper.
With a rubber spatula, transfer the cheese mixture to a
piping bag with a 1/2-inch round tip. Insert the piping
bag into each chilled pepper as far as possible and pipe
cheese evenly into the pepper, pulling out as it fills.
Refrigerate the filled peppers until the cheese is firm.
Then slice into 1/2-inch rounds with a very sharp
knife. Do this gently and quickly so as not to misshape
and soften the filling. Chill until serving.
Makes 10 servings.
