Mamirolle and Vegetable Turnover

Name: Mamirolle and Vegetable Turnover
Ingredients: 1 zucchini sliced into rounds; 1/2 eggplant sliced into rounds; 1 red bell pepper sliced into strips; 6 1/2 oz (200 g) block of Canadian Mamirolle cheese; 4 to 5 slices of prosciutto; Marinade; 1/4 cup (60 mL) extra virgin olive oil; 1/4 cup (60 mL) balsamic vinegar; 2 pinches of Herbes de Provence; Salt; Freshly ground pepper to taste

This is the Mamirolle and Vegetable Turnover recipe.

Prep: 1 h - 2 h
Cooking: 10 min - 15 min
Refrigeration: 1 h

Yields

Ingredients

1 zucchini sliced into rounds
1/2 eggplant sliced into rounds
1 red bell pepper sliced into strips
6 1/2 oz (200 g) block of Canadian Mamirolle cheese
4 to 5 slices of prosciutto
Marinade
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) balsamic vinegar
2 pinches of Herbes de Provence
Salt
Freshly ground pepper to taste

READY FOR REWARDS?

Preparation

Marinade:

Whip together olive oil, balsamic vinegar, herbes de Provence, salt and pepper. Marinate vegetables 1 or 2 hours. In a frying pan, over high heat, sauté vegetables 5 to 7 minutes. Set marinade aside.

Slice block of Canadian Mamirolle cheese horizontally. Sandwich some broiled vegetables between cheese slices, then wrap with 4 to 5 prosciutto slices, arranging vegetables over and under cheese 'sandwich'. Refrigerate about 1 hour.

In a frying pan, heat turnover about 3 minutes on each side until cheese runs a little. Cover with a little marinade and serve immediately.