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Prosciutto And Goat Cheese Timbales With Mixed Greens

Prosciutto And Goat Cheese Timbales With Mixed Greens is built on Soft Fresh Goat Cheese Room Temperature, Cream Cheese Room Temperature, Green Onions, Olive Oil Plus, and Olive Oil. Keep it handy for the next time you cook it.

Ingredientes

• 10 oz
• 2 oz
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1/4 cup

Preparo (prévia)

1. 1

   Line six 2/3-cup ramekins with plastic wrap, leaving overhang.

2. 2

   Stir goat cheese, cream cheese and 1/4 cup green onions in b owl until well blended.

3. 3

   Season generously with pepper.

4. 4

   Spoon into prepared ra mekins, dividing equally.

5. 5

   Fold prosciutto over to enclose.

6. 6

   Fold plastic over to cover; press to compact.

7. 7

   Chill overnight.

8. 8

   Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes.

9. 9

   Drain; rinse with cold water and drain well.

10. 10

    Pat dry. (Can be pr epared 1 day ahead.

11. 11

    Cover and chill.)

12. 12

    Invert ramekins to release timbales.

13. 13

    Peel off plastic.

14. 14

    Heat 1 tablespoon oil in large skillet over medium heat.

15. 15

    Add timbales, bottom side down.

16. 16

    Cover; coo k until cheese is just soft when top of timbale is pressed, about 5 minutes.

17. 17

    T ransfer to plate; let stand 1 hour to set up.

18. 18

    Meanwhile, combine vinegar and shallots in small bowl. Slowly whisk in 1/2 cup oil. Season with salt and pepper.

19. 19

    Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl; toss to coat.

20. 20

    Divide salad among 6 plates.

21. 21

    Top each with timbale.

22. 22

    Drizzle s ome of remaining dressing over each.