PROSCIUTTO AND GOAT CHEESE TIMBALES WITH MIXED GREENS
A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Line six 2/3-cup ramekins with plastic wrap, leaving overhang. Line each ramekin with 2 slices prosciutto, overlapping in center and patching any holes with extra prosciutto. Stir goat cheese, cream cheese and 1/4 cup green onions in bowl until well blended. Season generously with pepper. Spoon into prepared ramekins, dividing equally. Fold prosciutto over to enclose. Fold plastic over to cover; press to compact. Chill overnight.
- Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Cover and chill.)
- Invert ramekins to release timbales. Peel off plastic. Heat 1 tablespoon oil in large skillet over medium heat. Add timbales, bottom side down. Cover; cook until cheese is just soft when top of timbale is pressed, about 5 minutes. Transfer to plate; let stand 1 hour to set up.
- Meanwhile, combine vinegar and shallots in small bowl. Slowly whisk in 1/2 cup oil. Season with salt and pepper.
- Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl; toss to coat. Divide salad among 6 plates. Top each with timbale. Drizzle some of remaining dressing over each.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love