• 1. Peel then slice lengthwise into thin strips using a mandoline.
• 2. Cut into half lengthwise to match the width of the cucumber slices. Place atop cucumber to form the base.
• 3. Cut goat cheese discs in half.
• 4. Place a half-slice of goat cheese, a roasted tomato and one cilantro leaf together at one end of the base.
• 5. Roll the proscuitto and cucumber base around the filling to the end.
• 6. Stand on end and season with pepper.

Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, White Toque's Spanish Empanadas