Prosciutto "Maki Roll"

Hawley Winery

36 North Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Joe Rueter, The Greengrocer
  • YIELD: Serves 4
  • PAIRS WELL WITH: Hawley Zinfandel

We chose this recipe because it uses fresh, organic ingredients, which include goat cheese, basil and strawberries. It also makes wonderful hors d'oeuvres for parties and is a great alternative to sushi.

  • 1/4 pound prosciutto, sliced
  • 1/2 pound fresh goat cheese, softened
  • 1 bunch fresh basil, stems and flowers removed
  • 1 pint whole strawberries, tops removed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar


Place the prosciutto slices on a large piece of parchment paper, overlapping the slices lengthwise in the approximate shape of an 8-by-10-inch rectangle (you will need 6 to 7 slices side by side).

Using a rubber spatula, spread a generous layer of goat cheese on the bottom half (5 by 8 inches) of the prosciutto. Arrange the basil leaves lengthwise down the center of the goat cheese. Arrange the whole strawberries on top of the basil, alternating directions so that they fit tightly together. 

Using the parchment paper, tightly roll the prosciutto as you would a maki sushi roll; use the upper exposed portion of the prosciutto to seal the roll. Refrigerate for 15 to 20 minutes.

Carefully slice through the center of each strawberry; you will be able to feel for the center of the berries with your index finger. Slice into pieces about 1 inch thick. Arrange them on a platter and drizzle with the olive oil. Serve the rolls with aged balsamic vinegar for dipping. 

Hawley Winery

36 North Street
Healdsburg, CA 95448