Dairy Farmers of Canada

Mamirolle and Vegetable Turnover

This is the Mamirolle and Vegetable Turnover recipe.

  • Prep: 1 h - 2 h
  • Cooking: 10 min - 15 min
  • Refrigeration: 1 h
Yields
DFC

Ingredients

  • 1 zucchini sliced into rounds
  • 1/2 eggplant sliced into rounds
  • 1 red bell pepper sliced into strips
  • 6 1/2 oz (200 g) block of Canadian Mamirolle cheese
  • 4 to 5 slices of prosciutto
  • Marinade
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/4 cup (60 mL) balsamic vinegar
  • 2 pinches of Herbes de Provence
  • Salt
  • Freshly ground pepper to taste
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Preparation

Marinade:

Whip together olive oil, balsamic vinegar, herbes de Provence, salt and pepper. Marinate vegetables 1 or 2 hours. In a frying pan, over high heat, sauté vegetables 5 to 7 minutes. Set marinade aside.

Slice block of Canadian Mamirolle cheese horizontally. Sandwich some broiled vegetables between cheese slices, then wrap with 4 to 5 prosciutto slices, arranging vegetables over and under cheese 'sandwich'. Refrigerate about 1 hour.

In a frying pan, heat turnover about 3 minutes on each side until cheese runs a little. Cover with a little marinade and serve immediately.

Tips

In season, vegetables can be broiled on the BBQ.

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