Tag: prosciutto

MANGO TAPAS OF A SORT

Started as an avocado wrap

I had seen a recipe from the celebrated Chef Jose Andres and thought I would give it a whirl as I had an avocado that was waning. Unfortunately, I missed the first sentence of the recipe which stated “start with a ripe but not soft avocado.” I made the avocado into toast and was going to give up when I saw a “ripe but not soft” mango on my counter. While in Barcelona, I had a dessert which combined mango and strawberry and it was delicious. I had both in the house so I began to elaborate. I also had some Jamon Iberico and thought the flavors would pair well. Finally, I had some pickled onions for a counterbalance to the sweetness of the mango and strawberry and the fatty Jamon. And so I give you this Mango Tapas.

Start with a piece of cling wrap and coat it with a neutral oil or spray. This keeps the mango from slipping and easier to roll. Then peel your mango and using the peeler, continue to peel thin strips of the fruit. Layer the slices on the cling wrap as so:

Slice the strawberries as thinly as possible, you can use the peeler for this as well but it is a bit tricky. Layer them atop the mango and then add the Jamon on top. Finish with the pickled onion.

Now, starting from the bottom with the wide end of the cling wrap facing you, roll the package up to look like this.

Other options, you can use thinly sliced shrimp in place of Jamon. You can use regular ham. You can use mortadella. You can use chorizo. You can use prosciutto. (Think prosciutto and melon, same idea). If you do not have pickled onions on hand, here is a very quick easy recipe https://www.thekitchn.com/how-to-make-quickpickled-red-onions-cooking-lessons-from-the-kitchn-193247. You can eliminate them, but you do need something sharp and tart, you can even use some pickle slices but don’t overdo.

Refrigerate until ready to serve. Slice and top with some sesame seeds, or chopped nuts, or a bit of soy sauce. Maybe some hot sauce for tang? It is an easy do, can be made ahead and will go well as a nibble with some fizz or wine!

Enjoy!

Who doesn’t need something in the freezer for last minute invites for cocktails this time of the year? This yummy Comte’ cracker comes from David Lebovitz “My Paris Kitchen”, takes no time to put together and freezes beautifully to be pulled out when the need arises. You need 2 slices of prosciutto (omit if you don’t do meat), 8 Tablespoons of butter at room temperature, 1 tablespoon chopped fresh thyme (or fresh herb of your choice), 1/2 teaspoon each salt and fresh black pepper, 2 1/2 cups of freshly grated Comte’ cheese–you can substitute gruyere or cheddar, 1/4 cup cornmeal and 1 cup all purpose flour. Preheat your oven to 350 degrees an line a rimmed baking sheet with parchment paper or silpat. Place the prosciutto (if using) on the baking sheet and bake for 10 minutes or so until the slices look dry and crisp. Remove them from the oven and set aside to cool, the meat will crisp a bit more while sitting. While you wait, in a stand mixer with the paddle attachment and with the mixer on low speed, combine the butter, salt and pepper and herbs and then add the cheese. Still on low speed, add the cornmeal and the flour until all is well mixed. Back to the prosciutto. Take the now cooled slices and chop finely and add to the dough, combining well. Remove from bowl, divide dough in half and roll each half into a log about 8 inches long. If you plan to cook immediately, refrigerate for about an hour and then slice. Place the crackers on a rimmed baking sheet again lined with parchment paper or silpat cook at 350 degrees for 10 minutes. Remove from the oven and let cool on a rack for 5 minute and serve. If you plan to freeze, wrap each log in plastic wrap and place on a cookie sheet until solid then store in a freezer bag. Remove from freezer about 1/2 hour before you plan to cook and follow the same cooking directions. I serve these all the time and they are quickly devoured. If you find that you are having the same experience, double the recipe. These little guys freeze well and everyone will marvel at your spur of the moment appetizer skill!!

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Grilled Cheese and Bacon with a twist because white bread, Kraft American slices and Hormel bacon are soooo yesterday. This little bite incorporates butter, gluten free corn tortillas, Boursin Cheese (you know you have it somewhere in the back of the fridge), and leftover prosciutto from the melon salad you served over the weekend. Let the cheese come to room temperature. Melt some butter in a non stick pan. While the butter is melting, slather two tortillas with Boursin cheese. Place a slice of prosciutto between the two slices and press together. Now place the “sandwich” on the butter and cook until toasty, turn and repeat. Slice into quarters and there you have it! If you prefer, you can use a neutral oil in place of the butter, but why? If you want to use those little prosciutto bits, brown them first before adding to the tortilla. You can even serve it for breakfast which is what I have done for the past two mornings. For those of you who do classy tailgate parties, these can be made ahead of time and wrapped in wax paper or clear wrap until ready to cook. Easy to cook, virtually no clean up, makes room in the fridge, and really tasty.

Sweet, salty, crunchy and three ingredients. Pitted dates, almonds or nut of your choice, prosciutto or bacon slices. Amen. Involves an itty bitty bit of cooking. Preheat oven to 400 or use broiler if you prefer. Line a rimmed baking sheet with a Silpat or parchment paper. Slice dates in half. Place nut in center. Cut lengthwise slices of the prosciutto. Don’t stress if the prosciutto tears, just mend the slices together and wrap tightly around the date and nut as shown. Lay on pan. Can be prepared to this point ahead of time and refrigerated. When ready to serve, cook until prosciutto is crispy. Let cool a bit so that your guests don’t burn their mouths. Enjoy. Pinot Grigio goes well.