As the Super Bowl approaches, we need to begin planning those parties. I can’t wait to see Aaron Rodgers beat the Patriots.
Oh, wait. Okay, Matt Ryan will. Maybe.
Regardless, we still need great food for the biggest sports day of the year. From Appetizers, a wonderful little book from Ryland Peters & Small, here’s a very interesting recipe. Simple to prepare but surely satisfying. You can do these as a salad as shown in the picture or just roll them up, fasten with a toothpick and serve by the platter. Beer here. Lots of very cold beer.
Hot Prosciutto Parcels Stuffed with Goat’s Cheese and Fresh Basil
Yield: makes 12
- 12 slices Prosciutto
- Generous ½ cup soft goat's cheese
- 24 fresh basil leaves
- Freshly ground black pepper to season
- Salad leaves, to serve
For each Prosciutto parcel, lay a slice of Prosciutto flat and put a heaped teaspoon of the goat’s cheese at one end. Place 2 basil leaves on top and sprinkle with a pinch of pepper. Fold the Prosciutto over so that the goat’s cheese is wrapped tightly inside. Repeat to make 12 Prosciutto parcels in total.
Heat a dry frying pan/skillet (there's no need for oil if it's non-stick) or grill pan over a medium heat, until hot. Put the Prosciutto parcels in the hot pan and cook for about 2 minutes on each side
Remove from the heat and let cool slightly to serve as finger food or put on top of a bed of salad leaves
Variations: You can use coppa or Serrano ham instead of Prosciutto, if you prefer. If you're not a fan of goat’s cheese, this recipe also works well with halloumi. Just slice the halloumi, pop it under a preheated hot grill/broiler for 4-5 minutes first until it's lightly tinged brown and then wrap the halloumi in the Prosciutto slices with either the basil or fresh parsley, before cooking the parcels as above. Halloumi is a richer cheese than goat’s cheese, so you could add a squeeze of lemon juice or some balsamic vinegar on top, if you like.
.Source: Appetizers from Ryland Peters & Small