*  Exported from  MasterCook  *

          Prosciutto And Goat Cheese Timbales With Mixed Greens

Recipe By     : Bon Appetit, April 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Bon Appetit Magazine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      sl            Prosciutto -- up to 16, thin
  10      oz            Soft fresh goat cheese --
                        - room temperature
   2      oz            Cream cheese -- room temperature
     1/2  c             Green onions -- chopped
   8      oz            Haricots verts -- trimmed, cut
                        - crosswise in half
     1/2  c             Olive oil -- +1 tb
     1/4  c             Champagne vinegar or white wine
                        - vinegar
   3      tb            Shallots -- chopped
  12      c             Mixed baby greens

Line six 2/3-cup ramekins with plastic wrap, leaving overhang. Line
each ramekin with 2 slices prosciutto, overlapping in center and
patching any holes with extra prosciutto. Stir goat cheese, cream
cheese and 1/4 cup green onions in bowl until well blended. Season
generously with pepper. Spoon into prepared ramekins, dividing
equally. Fold prosciutto over to enclose. Fold plastic over to cover;
press to compact. Chill overnight.

Cook beans in medium pot of boiling salted water until just
crisp-tender, about 4 minutes. Drain; rinse with cold water and drain
well. Pat dry. (Can be prepared 1 day ahead. Cover and chill.)

Invert ramekins to release timbales. Peel off plastic. Heat 1 tb oil
in large skillet over medium heat. Add timbales, bottom side down.
Cover; cook until cheese is just soft when top of timbale is pressed,
about 5 minutes. Transfer to plate; let stand 1 hour to set up.

Meanwhile, combine vinegar, and shallots in small bowl. Slowly whisk
in 1/2 cup oil. Season with salt and pepper.

Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in
large bowl; toss to coat. Divide salad among 6 plates. Top each with
timbale. Drizzle some of remaining dressing over each.

Notes: A great combination of flavors that makes an elegant first
course--for brunch or for dinner. The timbales need to be chilled
overnight, so begin preparing this dish a day before serving.

MC formatted by Barb at Possum Kingdom


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