Mediterranean Prosciutto Rolls

Mediterranean Prosciutto Rolls
Serves 8 (4 rolls per serving)
  • 1 medium garlic clove, minced
  • 1/2 (7-ounce) jar roasted red peppers, drained and cut in strips
  • 1/2 cup water
  • 1/4 cup dry whole wheat couscous
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp. Pompeian OlivExtra Plus
  • 2 Tbsp. Pompeian White Balsamic Vinegar Pomegranate Infused
  • 3 Tbsp. light cream cheese, tub style, softened
  • 8 large, thin slices of prosciutto

1. Combine peppers, Pompeian White Balsamic Vinegar Pomegranate Infused, and 1 Tbsp. of the Pompeian OlivExtra Plus in a small bowl and set aside.

2. Bring water to a boil in a small saucepan, stir in couscous, reduce heat, cover and simmer 2 minutes or until water is absorbed. Fluff couscous with a fork and spread on a sheet of foil in a thin layer. Let stand 5-7 minutes or until cool.

3. Combine couscous, cream cheese, basil, remaining 1 Tbsp. of oil, and garlic in a medium bowl. Stir until well blended. Drain peppers, discarding oil/vinegar mixture.

4. Place 1 prosciutto slice on cutting board; cut in half crosswise. Spread 1 Tbsp. couscous mixture in center of each slice, top with a pepper slice and gently roll to form a log. Cut in half and place on a serving platter, and repeat with remaining prosciutto slices. May be made up to 24 hours in advance. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature.

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