INGREDIENTS
2 oz
Prosciutto
3 tbsp
Basil, fresh
2 tbsp
Flat-leaf parsley, fresh
1 pint
Grape tomatoes
7
Egg, large
2 cups
All-purpose flour
1/2 tsp
Black pepper
1 1/8 tsp
Salt
1/2 tbsp
Sugar
1/2 tbsp
Olive oil
1/2 tsp
White vinegar
3/4 cup
Butter, unsalted
4 oz
Goat cheese
3/4 cup
Gruyere cheese
1 1/2 cups
Heavy cream
1/4 cup
Water