Goat Cheese Involtini

These Goat Cheese Involtini are as cute as can be. Little bundles of tangy goat cheese wrapped in a sensual Prosciutto blanket happily marinating in extra virgin olive oil, with bay leaves, rosemary, pink, and black peppercorns.
They make adorable appetizer bites or can be served as a cheese course with a leafy green salad.

They are very easy to prepare and must marinate overnight. Make them up to 2 days ahead of your party.
Remove from the fridge a few hours before serving to bring back the olive oil to room temperature. (Olive oil solidifies in the fridge, this step will allow it to return to its original consistency.)

Once you savored all the involtini, do not discard the olive oil. You can filter it through a small sieve and use it for salad dressing or on bread toasts, panini, pizza… you know what I mean ;)

Involtini is an Italian word to describe a small bundle of food (wrapped).

Bon appétit!


Goat Cheese Involtini

Recipe credits: Rafaella Sargi
Makes 16 to 18 involtini

1 log of goat cheese (8 oz / 225 g)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 teaspoon extra virgin olive oil
9 to 10 very thin slices of Prosciutto, cut in half lengthwise
2 bay leaves
1 fresh rosemary sprig (stem removed and leaves kept whole.)
1 teaspoon black peppercorns
1 teaspoon pink peppercorn
Enough extra virgin olive oil to submerge the involtini in their container

Prep all the ingredients.
You will need a medium bowl, food safe gloves and a container for the involtini (choose a container that will hold the involtini tightly. Keep in mind that you will fill the container with extra virgin olive oil,… don’t go too big!)

In a medium bowl, crumble the goat cheese with a fork, mixing in the dried oregano, dried rosemary, and 2 teaspoons of extra virgin olive oil. Wearing food safe gloves, take a small amount of cheese mixture and roll it between the palms of your hands for a nice even looking sphere. You should have between 16 and 18 balls.
Don’t forget to slice the Prosciutto in 2 strips, lengthwise.
Wrap each ball with one strip of Prosciutto.
Place tightly in the small container or serving dish. Repeat with each cheese ball.
Submerge the involtini in extra virgin olive oil. Add the bay leaves, fresh rosemary, pink, and black peppercorns. Cover with plastic wrap and let it marinate in the fridge overnight.

Serve at room temperature with crackers for appetizers or as a cheese course with a leafy green salad on the side.


Recipe adapted from Apéros du Monde. Sophie Dupuis-Gaulier.