Atkins Cheese Recipes

Ingredients:

8 slice prosciutto di parma, (4 oz)
4 oz goat cheese, 8 slices
2 tbsp sun-dried tomatoes in oil, drain, chop, divide

BASIL VINAIGRETTE

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp prepared pesto sauce
1/8 tsp salt
1/8 tsp pepper
4 cup mixed salad greens

Instructions:

Courtesy of Lewis & Neale.

Delicate, paper-thin slices of Prosciutto di Parma (Italian dry-cured ham,
named for the area of its origin) are filled with a creamy, tangy white
goat cheese stuffing. They are served warm, over mixed greens drizzled with
light vinaigrette.

1. Lay 1 slice prosciutto on a work surface; top with a slice of goat
cheese, an inch from narrow end. Top with 3/4 tsp sun dried tomatoes. Fold
end of prosciutto over cheese and roll up, folding in edges to enclose
cheese. Repeat with remaining prosciutto, cheese and tomatoes.

2. Heat oven to 300°F. Arrange pillows on a shallow baking pan, seam side
down; cover with foil. (Can be made ahead up to this point. Cover tightly
with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until
just warm.

3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce,
salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4
plates; drizzle with dressing top with 2 pillows each.
Servings: 4

Prep time: 15 minutes

Bake/Cook time: 5 minutes

Carbohydrates: 3.5 grams

Net Carbs: 2 grams

Fiber: 1.5 grams

Protein: 10 grams

Fat: 19.5 grams

Calories: 228

Servings: 1