Ġbejna & Prosciutto Pizza Wrap

Ġbejna & Prosciutto Pizza Wrap

Easy MealsSnacks

17 Oct

Written By Ch-EAT

A Parmesan-crusted tortilla, topped with aubergine pesto and prosciutto, and finished with fresh Gozitan goat cheese.

Ingredients for 1 tortilla:

2 Santa Maria Tortilla Original
1 Hanini Fresh Goat Cheeselets
4-6 Slices Prosciutto
1tsp Balsamic Vinegar
2tbsp Belazu Aubergine & Parmesan Pesto
Zanetti Parmegiano Reggiano (grated)
Freshly Ground Pepper (to taste)

Method:

Preheat the oven to 200°c
Place 1 tortilla on a baking tray, and cover it with the grated parmesan.
Place another tortilla on top and place it in the oven for about 4 minutes until it starts browning.
Remove from the oven and spread the aubergine pesto on top.
Return to the oven for another 2 minutes.
In the meantime, drain the ġbejniet using a sieve and let them rest for about 5 minutes to remove excess water.
When the tortilla is nicely brown, let it cool down and break the ġbejna on top.
Add some freshly ground pepper, followed by some delicious prosciutto.
Drizzle with balsamic vinegar and serve.

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