Thursday, June 6, 2013

Tomato Basil Asparagus Prosciutto Rolls

I made these yummy roll-ups for a birthday party and received RAVE reviews. Plus, they get bonus points for using my favorite Cabot Vermont Cheddar! These are still delicious without the prosciutto for the vegetarians in your life! Essentially, whenever I make a dish for a group I like to leave the option of making a a portion of it vegetarian so everyone can enjoy the yumminess. This recipe is directly from the Cabot Cheese Co-Op!


1 bunch asparagus spears
1 box phyllo dough, thawed
12 thin slices prosciutto
12 thin slices Cabot Tomato Basil Cheddar
4 tablespoons salted butter, melted


Preheat oven to 375°F. Prepare a bowl of ice water for asparagus

1. In pot of boiling, salted water, cook asparagus for 1-2 minutes. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pat dry.

2. Cut phyllo dough sheets in half diagonally, making 2 triangles of dough. You'l use 3-4 flakes of dough per roll.

3.  Lay first set of phyllo sheets on cutting board/cooking sheet; brush entire surface with melted butter.

4. Wrap asparagus in prosciutto, place on wide end of phyllo, top with cheese, and roll.

5. Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden. Serve immediately!

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