Heart of Palm Prosciutto Wraps
Heart of Palm Prosciutto Wraps
Ingredients
4 slices Prosciutto ham,* very thinly sliced or use regular rectangularly shaped cooked ham
1/3 cup Herb Cream Cheese (recipe attached)
1 bunch fresh basil leaves, washed and drained
4 whole stems of heart of palm,** well drained
Garnish
1/3 cup macadamia nuts, coarsely chopped (I used hazelnuts.)
cluster of fresh basil leaves
(Makes 16 to 20 pieces)
Lay out slices of ham (side by side and well separated) on a clean surface with short edges in a horizontal position. Paint each strip entirely and evenly with about 1 tablespoon of Herb Cream Cheese.
Place fresh basil leaves in a single layer over cream cheese surface, covering about 50 % of lower part of each Prosciutto ham strip; press lightly to secure leaves in position at lower edge. Arrange one entire “log-like” stem of heart of palm horizontally across basil leaf and cream cheese garnished strip of prosciutto; trim off stem of heart of palm that exceeds width of prosciutto strip.
Tightly roll ham around heart of palm stem. Arrange roll with seam side down; add a line of Herb Cream Cheese (about 2 teaspoons) across top of roll; press chopped macadamia nuts into cream cheese garnish. Repeat procedure to form 4 long Heart of Palm Prosciutto Wraps/Rolls.
If not serving immediately, store in a wax paper lined plastic container, covering surfaces carefully but closely with plastic wrap; close container with an airtight lid. Refrigerate.
Just before serving, remove rolls from container. With a sharp knife cut into 1 cm or 1⁄2 inch slices. (Avoid being too generous as this hors d’oeuvre
should be “one-bite” in size.) Artistically arrange slices in a standing position (macadamia nuts up) on a doilie lined tray.
* Proscuitto Ham is generally rectangular in shape (about 20 cm x 8 cm or 8 inches x 3 inches).
** Heart of Palm comes from the small cabbage palm. The hearts are peeled, then processed and placed into cans with a light salt brine. Heart of
Palm comes principally from Central and South America.
*** If stored properly rolls/wraps may be prepared
to this point hours before serving.
© Margaret H. Dickenson 2001
Herb Cream Cheese ©
Ingredients
1 cup cream cheese*, regular or low-calorie
2 teaspoons mayonnaise
1 teaspoon dill weed
1⁄2 to 3/4 teaspoon** fresh garlic, crushed
(Makes 1 cup)
Using a fork and working on a flat plate, combine ingredients thoroughly to form a smooth mixture.
Store refrigerated or frozen in an airtight plastic container.
* Use the wrapped block type of cream cheese, not the “spreadable” type.
** According to taste.
Sylvia's note: I used the spreadable cream cheese without the mayo and it worked well.
© Margaret H. Dickenson 2001
