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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Meat-Pork, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| A creamy Gorgonzola or a lighter-tasting blue cheese, such as Bellablu or extra-creamy Danish blue cheese, is good for the dipping sauce. Prosciutto cotto is cooked Italian ham. You can substitute other cooked hams or you can wrap the bundles with dry cured ham, such as prosciutto. If haricots verts are unavailable, you can french regular green beans by slicing lengthwise. |
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Ingredients
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8 oz (250 g) haricots verts |
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12 oz (375 g) prosciutto cotto or other cooked ham |
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1/4 cup (60 mL) crumbled Gorgonzola cheese |
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2 tbsp (30 mL) whipping cream or sour cream |
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2 tbsp (30 mL) extra-virgin olive oil |
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1-1/2 tsp (7 mL) balsamic vinegar |
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1/4 tsp (1 mL) pepper |
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Preparation
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Trim stem end of beans. Blanch in boiling salted water until tender-crisp, 3 to 4 minutes. Drain; refresh under cold water and drain again. Cut ham crosswise into long 2-inch (5 cm) wide strips. Wrap 4 to 5 beans with ham to make bundles. Place on serving dish.
With fork, mash cheese into cream; whisk in oil, half of the vinegar and the pepper. Transfer to small serving bowl and drizzle with remaining vinegar. Serve with bean bundles.
Makes about 32 pieces.
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Nutritional information
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| Per piece: about 37 cal, 3 g pro, 2 g total fat (1 g sat. fat), 1 g carb, 0 g fibre, 9 mg chol, 169 mg sodium. % RDI: 1% calcium, 1% iron, 1% vit A, 2% vit C, 1% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2006
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