4 slices Prosciutto ham (very thinly sliced)
1/2 to 2/3 cup herb cream cheese, divided
3 tablespoons chopped fresh dill weed (i.e., feathery leaves)
4 whole fresh stems of heart of palm, rinsed and well drained
Garnish
1/4 cup coarsely chopped macadamia nuts
Lay out individual slices of ham (side by side and well separated) on a clean dry surface with short edges in a horizontal position. Spread each slice entirely and evenly with about 1 1/3 tablespoons of herb cream cheese.
Sprinkle 2 teaspoons of chopped fresh dill over cream cheese covering bottom half of each Prosciutto ham slice.
At lower edge, arrange one entire "log-like" stem of heart of palm horizontally across dill and cream cheese garnished slice of Prosciutto.
Tightly roll ham around heart of palm stem, gently spreading/stretching ham along length of heart of palm and expelling trapped air. Trim off any protruding heart of palm.
Wrap rolls (seam side down) in plastic wrap and refrigerate. (Note: The rolls may be prepared to this point up to 24 hours before serving.)
Before serving, remove rolls from refrigerator and remove plastic wrap.
Arrange rolls with seam side down; add a line of herb cream cheese (about 2 teaspoons) along top of each roll; press chopped macadamia nuts into cream
cheese garnish.
With a sharp knife, cut each roll crosswise into 5 equal slices/pieces.
Note:
Steps 6 and 7 may also be done hours in advance. Store the hors d’oeuvres (reassembled in rows and closely covered with plastic wrap) in an airtight plastic
container. Refrigerate.
Artistically arrange slices in a standing position (macadamia nuts up).
Posted: 5/3/2011 4:18:36 PM