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1 (11-ounce) package goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes
French baguette, sliced and toasted
Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
Combine apples and pineapple juice; cover and chill. Drain before serving.
Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with wooden picks, if necessary.
Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings.
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes
French baguette, sliced and toasted
Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
Combine apples and pineapple juice; cover and chill. Drain before serving.
Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with wooden picks, if necessary.
Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings.
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