While I loved “Meatless May” I am very excited to re-introduce meat to the LLB now that it is June!
The idea for this recipe came from a combination of my favorite pizza in Oklahoma and Pinterest. I saw a pin for avocado with goat cheese wrapped in prosciutto, then the following day I had a slice of “Maui Magic” from Hideaway Pizza in OKC which combines pineapple, mandarin oranges and Canadian bacon, and that’s how the Pineapple Goat Cheese Prosciutto wraps were born!
I decided to pair the delicious wraps with a Honey Lime Mint Glaze to give it that extra fresh, light, summer flavor!
Ingredients (makes 15 wraps)
- 1/2 fresh pineapple (cubed)
- 4 oz goat cheese
- 3 oz prosciutto (sliced)
Honey Lime Mint Glaze (makes app 3/4 cup)
- 3 tbsp honey
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 1 tbsp fresh mint (finely chopped)
Start by slicing the prosciutto and cutting up the pineapple. Next, take a small piece of goat cheese and place on a cube of pineapple.
Then wrap the prosciutto around the pineapple and goat cheese.
And repeat 14 times.
Next, make the glaze by whisking together the 4 ingredients.
Drizzle the glaze over the wraps or serve on the side for guests to pour on their own.
♣ Vegetarian Option: Substitute the prosciutto with Veggie Bacon.
- Vegan Option: The glaze can be made vegan by substituting the Honey with Agave Nectar and poured over pineapple cubes, omitting the cheese and prosciutto.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.