Antipasto Stuffed Strawberries
24 large fresh strawberries, hulled
1/2 cup soft goat cheese
1 teaspoon chopped fresh mint
24 strips ( 1/4-inch wide ) prosciutto
Vinaigrette:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, pressed
1/4 teaspoon black pepper
1/4 teaspoon grated lemon zest
Garnishes:
Shredded spinach, lemon twists, black olives
Use a small melon baller to scoop out the center of each strawberry
halfway down. Combine the cheese and mint. Stuff each strawberry, then wrap
each
horizontally with a strip of prosciutto.
Combine the ingredients for the vinaigrette. Arrange the strawberries on
a spinach-lined platter. Drizzle the vinaigrette over the top and garnish
the
platter with lemon twists and olives. Makes 24 stuffed strawberries.
(From Make It Appetizer Recipes ("Misifukoshkagata"))
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun is
out,
But when the darkness sets in, their true beauty is revealed only if there is
a light shining from within.
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