Recipe by dicentra
This is from my low-carb cookbook. The prosciutto must be sliced thin enough to roll easily, but not tear. This can be made up to 6 hours ahead of time.
- 5 ounces cream cheese with garlic and herbs
- 2 ounces chevre cheese
- 1⁄3 cup pine nuts, toasted (or chopped almonds)
- 4 ounces thinly sliced prosciutto (8 slices)
- 1 1⁄2 cups arugula or 1 1⁄2 cups spinach leaves