this recipe is seriously as easy as it gets. i first had this dish at a local pizzeria here in salt lake city before i knew i was gluten intolerant. now it’s my main course whenever we go there with friends, and it’s so delicious, i don’t even miss the pizza i so used to love.
i recommend prosciutto crudo for this – it’s a bit saltier and compliments the goat cheese well. you can also add some shaved parmigiano-reggiano to the top for a little extra bite. we serve it with a basic balsamic vinegar dressing. the simpler the better so as to not take away from the rich flavors. enjoy!
ingredients
1/4 lb or less prosciutto crudo
baby arugula
1/4 cup goat cheese
directions
lay out your slices of prosciutto on a single sheet. gather a small bunch of arugula and a little pile of goat cheese, place towards the end of a slice of prosciutto and roll. repeat for remaining slices. using remaining arugula, make a small salad base, place rolled prosciutto on top, and sprinkle with remaining goat cheese. if using, add shaved parmigiano-reggiano, and a light serving of balsamic dressing. serve immediately.
