This recipe comes from my friend Merrill, who is gluten free and has stretched me so much in what I cook lately. She made it a couple of years ago for Halloween because it was called “witch’s fingers,” and it was hands down one of the best dishes at the whole party. Every single time since then, when we have a big family dinner and she asks what to bring, this is on the menu. The creaminess of the avocado, the bite of the goat cheese and the saltiness of the prosciutto are amazing together. Add a little heat from some smoked paprika and it’s a winner. These are gluten free, and I would imagine you could thin slice some cucumber and use that to replace the prosciutto for a vegetarian option (I’ve never tried this though – disclaimer. I would imagine you’d want to add some salt.) I have to stop myself from eating the entire platter myself. These are a winner at any party, even if it’s a party of 1.
- 3-4 large avocados (you’ll want them in the firmer side of ripe)
- 1/4 pound prosciutto (That’s what you’ll need for the recipe – I recommend getting a ½ pound so you have extra for snacking while you’re making these.)
- 4 oz goat cheese
- 2 T smoked paprika
- Lime juice
- Slice the avocado in half, remove the pit. Gently, with a large spoon, scoop the flesh away from the peel.
- Stuff center of avocado with goat cheese. Slice each half into 3-4 wedges.
- Cut prosciutto slices in half and wrap around avocados.
- Arrange on a platter, sprinkle with paprika and lime juice, and serve!