Avocado wrapped in Prosciutto Ham with a side of Frisee Salad
| Servings |
| 2 |
|
Ingredients
- 2 Avocadossliced in 8-10 pieces
- 3ounces Prosciuttothinly sliced in 10 pieces
- 10g Frisee leaves
- 2 Cherry tomatoes
- 2tbsp Argan oilextra virgin
- 1/3cup 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