Ingredients

The following ingredients have 4 Servings
  • 6 whole dill pickles (halved lengthwise)
  • 150 g boursin  cheese (garlic & fine herbs flavour)
  • 12 pieces of prosciutto (gluten-free) (about 125 g package)
  • 2 tbsp tamed jalapenos (finely chopped)

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut pickles in half, lengthwise.
  • Use a small spoon to scoop out the center of each pickle half, creating a long well.
  • Don’t scoop too much out- it should look like this,.
  • Use paper towels to thoroughly dry inside the pickle.
  • Finely chop jalapenos.
  • Mix Boursin cheese and jalapenos together.
  • Fill each pickle well with about 2 teaspoons of Boursin cheese mixed with tamed jalapenos, dividing evenly between all pickles. * You could use a piping bag with a 1M tip, if you want this to look nicer.
  • Smooth out into an even layer.
  • Wrap 1 strip of prosciutto around pickle halves.
  • Secure it by tucking it under the pickle half and repeat, dividing prosciutto evenly between all pickles.
  • Lay the prosciutto wrapped pickles on the prepared baking sheet.
  • Bake until the prosciutto is crisp and the cheese is melted- about 15 minutes. Serve warm on a serving tray.