Posts Tagged ‘prosciutto’

Asparagus with Roasted Red Pepper and Prosciutto

Friday, March 21st, 2014
Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Asparagus with Roasted Red Pepper and Prosciutto

Thick juicy spears of tender asparagus, stuffed with sweet roasted red pepper and creamy aioli, and wrapped with salty savory prosciutto.  This is a great appetizer or first coarse, and can be prepared a bit in advance, served either at room temperature, or cold.  It’s also great for brunch.
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Prosciutto, Honey Goat Gouda, and Mustard Sandwich

Thursday, May 3rd, 2012
Prosciutto, Mustard and Honey Goat Gouda Sandwich

Prosciutto, Mustard and Honey Goat Gouda Sandwich

Prosciutto, Honey Goat Gouda, and Mustard Sandwich

The salty prosciutto pairs very well with the tangy mustard and the smooth sweet Honey Goat Gouda cheese.
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Pizza Rustica

Tuesday, April 3rd, 2012
Pizza Rustica Slice

Pizza Rustica Slice

TWD – Tuesdays with Dorie

Pizza Rustica

Overall the recipe was easy to make, didn’t take long, and everything went smoothly (except for our grocery store didn’t have power when I went to buy the ingredients!)
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Prosciutto and Pear

Saturday, March 24th, 2012
Prosciutto and Pear

Prosciutto and Pear

Prosciutto and Pear

Prosciutto and pears work just as well as prosciutto and melon.  Fast and easy this dish works well as an appetizer, side dish, or light lunch/dinner.   This dish is great fall, winter, and early spring, when pears are in season.
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Cheese Puffs with Point Reyes Blue Cheese and Prosciutto

Friday, September 16th, 2011
Cheese Puffs with Blue Cheese and Prosciutto

Cheese Puffs with Blue Cheese and Prosciutto

Football Food Friday

Cheese Puffs with Point Reyes Blue Cheese and Prosciutto

Loosely adapted from The Art of Simple Food, by Alice Waters

This weeks Football Food Friday could be seen as a little to refined and upscale for football, but it has cheese, pork, and is eaten with the fingers, so I think it works.  You can experiment with different types of cheese, herbs, and other flavors, just shred or cut fine before adding in.  These little cheese puffs are also known as Gourgere.

Prep Time: 10-15

Cook Time: 25 minutes

Makes: 12 large, 18 medium, 32 small

Ingredients

½ cup water

3 tablespoons butter, cut into small pieces

⅛ teaspoon fine sea salt

½ cup flour

2 eggs

2 oz. blue cheese, crumbled into bits

2-3 slices of prosciutto, torn into small pieces

Equipment

Heavy Bottomed Pot, Baking sheet

Process

Preheat the oven to 400 degrees Fahrenheit.

Ingredients for Cheese Puffs (Gourgeres)

Ingredients for Cheese Puffs (Gourgeres)

In a small pot add ½ cup water, 3 tablespoons cut up butter, and 1/8 teaspoon fine sea salt.  Heat over medium-low heat until melted, but don’t allow it to simmer.

When the butter has melted add in the ½ cup of flour and stir it in constantly with a wooden spoon.  The mixture will start to pull away from the side of the pot and becomes a dough.  Once it comes together, cook for another minute.

Pate a Choux for Cheese Puffs

Pate a Choux for Cheese Puffs

Transfer to a bowl and stir and smash with the wooden spoon to help cool the dough.  Add in 1 egg (I found using a fork works well, it just clogs in a whisk) completely.  Then add in the next egg completely.

Stir in the 2 ounces of blue cheese crumbles, then the torn pieces of prosciutto.

Drop by the spoonful onto a baking sheet about 2 inches apart.

Cheese Puff Dough with Prosciutto

Cheese Puff Dough with Prosciutto

Bake in a 400 degree Fahrenheit oven for 10 minutes.  Then turn the oven down to 375 degrees and bake for another 15 minutes.

Remove the puffs from the oven and cut a small slit in them with a knife to let some steam out.

Serve immediately.  If needed reheat for a couple minutes in the oven to re-crisp.

Cheese Puffs with Blue Cheese and Prosciutto

Cheese Puffs with Blue Cheese and Prosciutto

 A year ago on The Daily Morsel

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