Mamirolle and Vegetable Turnover
This is the Mamirolle and Vegetable Turnover recipe.
- Prep: 1 h - 2 h
- Cooking: 10 min - 15 min
- Refrigeration: 1 h
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
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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.
Tips
In season, vegetables can be broiled on the BBQ.
