Served at the 2012 Say Cheese Wine Trail


3/4 cup finely shredded Parmesan cheese
1 ½ teaspoons all purpose flour
5 thin slices of prosciutto ham
10 tablespoons Boursin cheese


– Preheat oven to 350 degrees.
– Line a lightly greased baking sheet with parchment paper or a silicone baking mat.
– Mix the Parmesan and flour together in a small bowl.
– Use a tablespoon to put mounds of Parmesan mixture every 4 inches on the baking sheet, then gently spread mounds into 3 inch ovals.
– Bake in middle of oven until golden brown 8-10 minutes.
– Let the Parmesan crisps cool on the baking sheet.
– While the crisps are cooling, cut the prosciutto into thin strips and brown in a 350-degree oven for 10 minutes.
– To assemble, carefully spread 1 tablespoon of Boursin cheese on each Parmesan crisp and top with the prosciutto.

Serves 10

Serve with Stone Hill Winery Traminette.

Recipe by Chef Andrew Durbin, Vintage Restaurant, Stone Hill Winery

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