With Easter around the corner, it usually means entertaining with family and friends. The next couple of days I will be showcasing tidbits to serve when everyone arrives.
Use frozen puff pastry (butter flavoured) and make sure to thaw in the refrigerator overnight.
- 1 pkg. frozen butter puff pastry, thawed as above
- 1 tbsp. mustard
- 12 thin slices of prosciutto
- 2 tbsp. grated Asiago cheese
Preheat oven to 425 degrees.
Unroll one sheet of the pastry and place the remainder in the refrigerator. Brush pastry with half of the mustard.
Cut 1 slice of prosciutto lengthwise into 2 strips
Cut pastry in 12 x inch strips.
Place half of the prosciutto on one of the pastry strips. Fold the uncovered half of the pastry over the meat to cover. Twist the strip slightly and place on a parchment lined baking sheet. Repeat with all the remaining pastry strips and prosciutto. Sprinkle with half of the cheese. Bake on the center rack for about 15 minutes, until golden in colour and crisp. Cool slightly.
Remove from the baking sheet. Now remove the pastry from the refrigerator and repeat the steps above. It should make 24 sticks.
Pasta Salad With Prosciutto
This makes a refreshing salad to present to family and friends. Not everyone has had this one before, so here’s another “damn I can do this” dish.
- 3/4 lb. uncooked orzo pasta
- 1/3 cup fresh peas
- 1 cup halved cherry tomatoes
- 100 grams prosciutto, cooked and diced
- 1/2 cup chopped fresh white button mushrooms
- 1 lemon zest and juice
- 1/4 cup olive oil
- 1/4 cup slivered fresh basil
- pinch of salt and pepper
- 1/4 cup blue cheese, crumbled
Bring water to the boil; and cook the orzo according to package instructions. Strain and let cool.
In a mixing bowl, add the peas, tomatoes, mushrooms and prosciutto. Stir in the olive oil and lemon. Add the basil, cheese, salt and pepper. Toss well to coat.
Serve with a Chardonnay.