Prosciutto-Wrapped Goat Cheese

1 log 130 g firm goat cheese 1 tbsp chopped fresh parsley 1 tsp fresh sage pinch pepper 4 thin slices prosciutto

- Using dental floss or thread, cut goat cheese into 8 rounds. On small plate stir together parsley, sage and pepper; press rounds into herb mixture to coat all over. - Cut prosciutto slices in half lengthwise; wrap 1 piece around each round, pressing in sides to cover completely and make equal size bundles (make ahead and refrigerate for up to 24 hours) - In nonstick skillet, brown rounds over medium high heat, turning once, about 1 min per side. Let stand for 2 min. before serving.

Nice on a tray of appetizers. I love both goat cheese and prosciutto so I liked these.