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Prosciutto and Goat Cheese Timbales with Mixed Greens Recipe

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This recipe for Prosciutto and Goat Cheese Timbales with Mixed Greens, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 to 16 thin slices prosciutto
10 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 ounces cream cheese, room temperature
1/2 cup chopped green onions


8 ounces haricots verts or slender green beans, trimmed, cut crosswise in half


1 tablespoon plus 1/2 cup olive oil


1/4 cup Champagne vinegar or white wine vinegar
3 tablespoons chopped shallots


12 cups mixed baby greens

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
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

 

 

 

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