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.
- 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
Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.
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.
Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.
Top with the salt and a grind of black pepper.
Yields 4 servings