Who doesn't like a dinner out?! After a week long charter Hubby and I like to reward ourselves by letting someone else cook. Naturally I would choose food as my reward. I really should think of another way to treat myself... my waistline has certainly paid the price!
After our last charter we anchored at Caneel Bay, St. John.
Because we felt very deserving, we went out to dinner at Zozo's, the restaurant on the resort property.
Zozo's is on top of ruins of an old 18th century sugar mill.
The ambience is beautiful and we happened to catch a nice sunset overlooking the anchorage.
Strangely enough, donkey and deer roam freely on the property.
We headed off to dinner and after checking out the menu, one dish caught my eye, the Imported Cambazola Wrapped in Prosciutto. I seem to be on a fried cheese kick lately with my last post being Fried Goat Cheese. Cambazola is one of my favorite cheeses and what could be better than to wrap this creamy yumminess in prosciutto?
If you haven't had cambazola before, you've got to try it. It's a cow's milk cheese from Germany and is a combination of camembert and gorgonzola. It's creamy, moist and rich like a camembert but has the sharpness of a gorgonzola.
This salad was tasty enough that I wanted to recreate it in my galley. I just really loved these little packages with the salty prosciutto on the outside and the surprise of the creamy rich cheese on the inside.
I made my own version with a dressing that was less sweet, sliced almonds instead of whole, shallots which tend to be milder than red onions and different berries. If I'd had blackberries I would have definitely used those.
You could also serve this as an appetizer with or without greens. I personally think this makes an awesome salad for lunch.
At the moment I am two days into a week long charter and believe me, I am already looking forward to my next reward... dinner out!
Fried Prosciutto Wrapped Cambazola Salad
Recipe Type: Appetizer or Salad
Serving Size: 4
- 10 oz Cambazola Cheese
- 8 (approx.) slices Prosciutto
- 10 oz Arugula
- 2 T Balsamic Vinegar
- 1/4 C Extra Virgin Olive Oil and extra for frying
- Salt and Freshly Ground Pepper, to taste
- Handful of Slivered Almonds
- 1 Shallot, sliced thinly into rounds
- Fresh Berries of your choice, distributed evenly among four plates
- Balsamic Reduction (my recipe in previous post or bottled)
- Divide the Cambazola into 12 equal portions (three per plate).
- Shape Cheese into little squares.
- Slice the Prosciutto to fit around Cheese and wrap, forming neat little parcels. Be sure the Cheese is completely covered otherwise the Cheese will ooze out while it's cooking.
- Heat the Olive Oil in a small frying pan.
- Pan fry until the Prosciutto starts to brown and becomes slightly crispy and the Cheese starts to melt. The Prosciutto will continue to crisp as it cools.
- Remove from pan and set aside.
- Whisk together the Balsamic Vinegar, Olive Oil, Salt and Pepper.
- In a large bowl toss the Arugula with the Balsamic Vinaigrette and set aside.
- Drizzle Balsamic Reduction on the plates in design of your choice.
- Distribute the dressed Arugula evenly amongst four large plates.
- Sprinkle with Sliced Almonds and Shallots.
- Place the fresh Berries on the four plates.
- Place three Cambazola parcels per plate.