You may have thought I was exaggerating when I said that I gained 10 pounds over Thanksgiving. Well, yes....I was. But only a little. And here's why.
Forget the turkey and stuffing and sweet potatoes. Sure, they're yummy. But THIS. This is what I couldn't resist.
A cheese plate to die for. Complete with mini organic, super-sweet crabapples that B gobbled up by the handful.
And THIS. Prosciutto rolls with arugula, goat cheese and fig.
Sort of makes you wonder what we're all here for. Work? Pleasure? Survival?
I'm afraid my photo doesn't quite do the dish justice, so you'll just have to make some for yourself. Trust me, you'll see the existential dilemma.
Basically, you need about a dozen slices of prosciutto (not too thin) cut in half crosswise. Lay the slices out on a platter so that they're overlapping just a little.
Take about 6 oz of goat cheese (room temperature) and spread it out over the prosciutto. Then top that with some arugula leaves (trim the stems) and slices of fig. Drizzle that with some lemon vinaigrette:
2 tbsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
Finally, season it with a little fresh ground black pepper.
Carefully roll the prosciutto around the filling so that it forms a log, and then slice it (use a sharp knife to avoid pulling/tearing) into 1-inch pieces. We garnished the plate with some roasted red peppers, fig-stuffed olives (also to-die-for!) and capers.
If you want to be polite, serve it with crackers. If not...dig in with your bare hands.