I love a good appetizer that combines prosciutto, so today I am sharing two. If you’re a fan of goat cheese, you will love this first one. And I promise this appetizer looks a lot more complicated than it actually is. The trick is to use to prosciutto that is sliced thin enough to manipulate, but not so thin that it will fall apart as you work with it.
- 12 slices thinly sliced prosciutto
- 4 oz. goat cheese, softened
- 4 oz. ricotta cheese
- 3 T. heavy cream
- 2 T. fresh thyme, leaves only
- 1/3 c. pistachios, chopped
- Preheat oven to 375 degrees.
- Cut prosciutto slices in half lengthwise to create 24 long, thin strips.
- Spray a 24-cup mini-muffin tin with non-cook cooking spray. Take one thin strip of prosciutto and place is across an empty cup, with the middle of the strip over the mid-point of the cup.
- Press the center of the prosciutto strip into the bottom of the cup. Carefully fold and wrap one end of the prosciutto around one interior side of the cup until it overlaps the prosciutto on the opposite side. Repeat with the opposite side of the prosciutto so that the exposed muffin cup is covered to form a “basket.”
- Repeat this process with the remaining 23 muffin cups.
- Place muffin tin in preheated oven and bake for 9-10 minutes. Keep an eye on them while they bake so they don’t overcook. The edges of the prosciutto will start to brown when ready.
- Remove pan from oven and cool for a couple minutes before transferring each basket to paper towels to remove excess grease. Flip each basket after several minutes. Once all excess oil has been removed, transfer baskets to a large plate.
- In a small glass bowl, combine goat cheese, ricotta cheese, heavy cream, and thyme leaves. Stir or whisk until thoroughly combined.
- Once prosciutto baskets are cool to the touch, transfer cheese mixture to a plastic sandwich bag. Cut a small tip off one corner and pipe cheese mixture into each prosciutto basket. Top each cheese-filled basket with chopped pistachios.
- Transfer to a serving platter and serve immediately.
- Tip: If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages.
This next appetizer is a great example of simple flavor combinations turning into something so delicious. These elegant appetizers require just a few ingredients but deliver incredible results in just a few minutes.
For best results, have your prosciutto sliced in your grocer’s meat department (vs. buying pre-sliced packages). This will give you greater control over the thickness of each slice. If your slices are too thick, they will not remain neatly wrapped around the asparagus spears and your appetizers will taste too salty. Request very thin slices that do not fall apart when you handle them.
- 30 asparagus spears, washed and tough bottom ends removed
- 15 slices of prosciutto, sliced thin
- 2 T. extra virgin olive oil
- freshly ground black pepper, to taste
- Preheat broiler to high. Line a large, rimmed baking pan with parchment paper and set aside.
- Cut each strip of prosciutto in half lengthwise. Wrap each trimmed asparagus spear with a strip of prosciutto, starting just below the tip and wrapping toward the bottom.
- When finished, the entire spear should be covered, except for the tip.
- Arrange wrapped asparagus spears on lined baking sheet, leaving plenty of room between the spears. Use a second pan or work in batches, if necessary. Brush each spear with olive oil and season with freshly cracked black pepper, to taste. (Avoid adding excess salt because the prosciutto is naturally salty).
- Place baking pan with prepared spears under the broiler and cook for about 4-5 minutes. Remove pan from oven and carefully turn each spear before placing back under the broiler. Broil for another 2 or 3 minutes, or until the prosciutto is crispy and the asparagus is tender.
- Remove spears from baking sheet and place on a wire cooling rack to allow excess grease to drain. Dab lightly with a paper towel, if desired. Transfer spears to a serving tray and serve immediately.