20 minutes
1
Appetizer
Toothpicks
8 corn or wheat tortillas (approx. dia. 18 cm)
1 Boursin Garlic & Fine herbs (Dairy-free alternative now available)
150g (approx.) of prosciutto
Pepper
2 carrots, julienned
½ head of lettuce, cut into strips
3-4 teaspoons of balsamic glaze
Brown each tortilla on an indoor grill or in a frying pan. Set aside to cool, covered in plastic wrap.
Spread Boursin on the tortilla, cut into three equal triangles.
Place prosciutto on the tortilla, season with pepper. Garnish with carrot and lettuce, then drizzle with balsamic glaze.
Roll each triangle into a cone, secure with a toothpick.
Brown each tortilla on an indoor grill or in a frying pan. Set aside to cool, covered in plastic wrap
Spread Boursin on the tortilla, cut into three equal triangles.
Place prosciutto on the tortilla, season with pepper. Garnish with carrot and lettuce, then drizzle with balsamic glaze.
Roll each triangle into a cone, secure with a toothpick.