Low (Carb) Maintenance

Dilemma: Tonight is wine and appetizer night at your place—with a list of guests who have sworn off anything resembling a carbohydrate (see Resolution Revolution) and will turn their noses up at your normal brie-and-baguette one-appetizer-suits-all routine. But are you really going to serve cheese and salami on your new Kate Spade dishes? Think again—you CAN serve a low-carb first course while maintaining your culinary reputation with these warm prosciutto/cheese pillows served warm over mixed greens.

They’ll be over their diets in February—but expect requests for this tasty dish for months to come.

Prosciutto Pillows Stuffed with Goat Cheese

8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens

1. Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes.

2. Heat oven to 300°F. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm.

3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.