Take the fuss out of party planning

Nick Smith works with Chef Hugh Gorman and takes a look at the magic behind Greenleaf Platters.


Fresh sheep's milk cheese or goat cheese wrapped in prosciutto and marinated with olive oil and fresh herbs
Servings: 8

  • 6 ounces fresh sheeps milk cheese or fresh goat cheese
  • 4 ounces prosciutto di parma -- thinly sliced
  • 1/3 cup extra virgin olive oil -- or to taste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 sprigs fresh italian parsley
  • 2 sprigs fresh oregano
  • Sea salt and black pepper -- to taste

    Up to one day ahead: Scoop cheese into bite sized pieces (less than 1/2 oz) and wrap with 1" wide slices of prosciutto.

    In microwave safe bowl, combine extra virgin olive oil, a touch of salt and lots of pepper, and whole stems of fresh herbs. Warm in microwave for 30 seconds to bring out flavor of herbs.

    Place cheese bites on platter and drizzle with cooled oil and herbs. Sprinkle bites generously with ground black pepper.

    Serve at room temperature.

    For more information about Greenleaf Platters, visit: www.greenleafplatters.com

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