I may have tagged this tasty Italian-influenced treat as an appetizer, though it is definitely substantial enough for an entree. Get creative by using your favourite meats and cheeses in place of mine. Thank you to Kim G. for the idea of spicing up this traditional treat with salami.
Time: 30 minutes
Serves: 4
Ingredients:
¾ cup parmesan Reggiano cheese – coarsely grated ¾ cup reduced fat Swiss cheese – coarsely grated 12 thin slices prosciutto 12 thin slices genoa salami 12 large asparagus spears – ½” discarded from thick endPreparation:
Preheat the oven to 375F.
Mix the cheeses in a bowl and set aside.
Lay a slice of prosciutto on your work surface and top with a slice of salami. Spread two tablespoons of the cheese blend in a line along the meat slices and press lightly to bind.
Lay an asparagus spear lengthwise across one edge of the meat and cheese layers, then wrap the meat around the spear, fastening with toothpicks. Repeat for the remaining ingredients and place the wrapped spears on a baking sheet, sprinkling with any remaining cheese.
Bake for twenty minutes and serve.