I love little appetizers and snacks. This recipe for Brie Roll-Ups is a twist on a sample I got at the grocery store. I wanted to use prosciutto, but my store was out. I used capocollo, which is very similar to prosciutto. The difference is prosciutto uses meat from the thigh or buttocks of a pig, while capocollo comes from the shoulder and neck. It took me about five minutes to whip these up for a small get-together. If you are serving a lot of people, multiply this recipe. These Brie Roll-Ups will go fast!
Did you know the total value of Arkansas pork production exceeds $80 million per year?
- 8 ounces brie cheese, sliced into strips
- 3 ounces capocollo or prosciutto
- green olives, diced, optional
- Sundried tomatoes, julienned, optional
Roll slices of brie with slices of capocollo or prosciutto. Serve with diced green olives and julienned sundried tomatoes as a garnish.