|1||15" presoftened lavosh -or-|
|2||10" flour tortillas -or-|
|2||10" Mountain Bread|
|4 ounces||Soft-style cream cheese with chives and onion|
|¼ cup||Chopped; drained marinated artichoke hearts|
|2 tablespoons||Diced pimiento|
|1 teaspoon||Dried oregano; crushed|
|6 ounces||Thinly sliced prosciutto or ham|
|4 ounces||Sliced provolone cheese|
|1 large||Romaine lettuce leaf; rib removed|
From: Laura Hunter <LHunter722@...> Date: Mon, 12 Aug 1996 18:07:14 -0400 In a bowl stir together cream cheese, artichoke, pimiento and oregarno.
Place lavosh on a piece of wax paper. Spread cream cheese filling over the whole lavosh - right to the edges. Arrange proscuitto or hame over cream cheese. Spread sheese slices in the center. Place lettue leaf along one side of the cheese. Roll from lettuce edge, using the wax paper to lift and roll the bread like a jelly roll. (If using tortillas or mountain bread, divide cream cream mixture and remaining ingredients between the two.) Cover and chill, seam side down, for 2 to 24 hours. Cut roll into 1" thick slices. Serves 6.
EAT-L Digest 11 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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