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Sunday, July 10, 2011

Proscuitto Appetizers

You know that I love Italian cuisine but since I am here in Atlanta this week I thought that I would look at adding a bit of Georgian flair to some of my favorite appetizers. Procuiutto seems to be the perfect link to combine the regions flavors/tastes.  Here are three ideas....

Pimento stuffed olives - Pimento cheese is a favorite of around here so I stuffed some green olives with the cheese and wrapped with prosciutto. Roast on the BBQ or in a skillet.

Roasted tomatoes - Wrap a cherry tomato with prosciutto.  Roast either on a BBQ or in a skillet.

Peach wrap - wrap a peeled peach slice with prosciutto.








Tomato and Olive Players!


Peach and Prosciutto!


Separate proscuitto slices and slice into thin pieces about  1/2 to 1 inch thick.  Wrap porscuitto around each tomato.  Stuff olives with pimento cheese and wrap each olive with the proscuitto.  Heat a large non-stick skillet over medium high heat.  Add covered tomatoes and olives and roast on all sides until ham is browned and crunchy.



Juicy tomato with crunchy salty ham, delish!


How yummy, with that melted pimento cheese and crispy ham!


Peel peaches and cut into thin slices.  
Wrap each slice with a thin slice of proscuitto.  
Eat immediately as they tend to get soggy!


Peachy Keen!


Proscuitto Appetizers


24 cherry tomatoes
20 thin slices of proscuitto
2 peaches
24 large green pitted olives
8 ounces pimento cheese

Makes 24 pieces of each appetizer.

Separate proscuitto slices and slice into thin pieces about  1/2 to 1 inch thick.  Wrap porscuitto around each tomato.  Stuff olives with pimento cheese and wrap each olive with the proscuitto.  Heat a large non-stick skillet over medium high heat.  Add covered tomatoes and olives and roast on all sides until ham is browned and crunchy.

Peel peaches and cut into thin slices.  Wrap each slice with a thin slice of proscuitto.  Eat immediately as they tend to get soggy!

Happy Eating!




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