Prosciutto And Goat Cheese Timbales With Mixed Greens

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		April 1995	1	Servings

INGREDIENTS

12		Thin slices prosciutto, up
		to 16
10	oz	Soft fresh goat cheese
		such as
		Montrachet
		roomtemperature
2	oz	Cream cheese, room
		temperature
1/2	c	Chopped green onions
8	oz	Haricots verts or slender
		green beans trimmed cut
		crosswisein half
1	T	Plus 1/2 cup olive oil
1/4	c	Champagne vinegar or white
		wine vinegar
3	T	Chopped shallots
12	c	Mixed baby greens

INSTRUCTIONS

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  tablespoon 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.  Serves 6.  Bon
Appetit April 1995  Converted by MC_Buster.  Per serving: 5542 Calories
(kcal); 246g Total Fat; (41% calories from  fat); 762g Protein; 18g
Carbohydrate; 1967mg Cholesterol; 73526mg  Sodium Food Exchanges: 1/2
Grain(Starch); 109 1/2 Lean Meat; 1/2  Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1750 Calories From Fat: 1157 Total Fat: 129g Cholesterol: 356.4mg Sodium: 4365.9mg Potassium: 2146.1mg Carbohydrates: 46.6g Fiber: 22.8g Sugar: 16.5g Protein: 104.4g