As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and avocado “stuffing,” but you can roll up goat cheese and figs, cheddar and apple slices, mozzarella and tomatoes, or your own creative combination.
Ingredients
- 8 ounces Brie
- 2 ripe avocados
- 8 very thinly sliced pieces of prosciutto
- Extra virgin olive oil
- Balsamic vinegar
- Maldon or another coarse sea salt
- Black pepper to taste
Directions
Step 1
Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.
Step 2
Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.
Step 3
Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.
Step 4
Top with the salt and a grind of black pepper.
Yields 4 servings