Print Recipe Avocado wrapped in Prosciutto Ham with a side of Frisee Salad Servings Ingredients 2 Avocados sliced in 8-10 pieces3 ounces Prosciutto thinly sliced in 10 pieces10 g Frisee leaves2 Cherry tomatoes2 tbsp Argan oil extra virgin1/3 cup Cream cheese Servings Ingredients 2 Avocados sliced in 8-10 pieces3 ounces Prosciutto thinly sliced in 10 pieces10 g Frisee leaves2 Cherry tomatoes2 tbsp Argan oil extra virgin1/3 cup Cream cheese Instructions Sprinkle Frisee leaves with argan oil to taste. Set aside. Cut an opening in the top part of the cherry tomatoes. Scoop out pulp and discard. Spoon cream cheese evenly into tomato halves. Cut avocados into halves, remove pit, and peel each half carefully. Slice each avocado half into 4 wedges and wrap a proscuitto strip around each in the center. Set on a serving platter and drizzle with argan oil. Recipe Notes Takayoshi Kato, French Chef. Executive chef in leading hotels such as: Osaka Grand Hotel and Tokyo Hilton Hotel in Japan; Queen Elizabeth Hotel in Montreal, Canada; Algonquin Hotel, Omni Hotel and Essex Hotel in the USA. Books by Chef Kato: NY Brunch – Japan Economic Newspaper 2007 American French Recipes – New York, Seikatsu Press 2013 Share this Recipe Categories: Recipes Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Name * Email * Website What's on your mind?