I saw this recipe for asparagus wrapped with prosciutto on Pinterest and just had to try it out. The bright green asparagus spears wrapped in a cocoon of salty prosciutto looked so delicious, and easy to boot.
I’m always on the hunt for easy appetizer recipes that are elegant, fresh and delicious and this one fit the bill. My main concern was that prosciutto would fall off, but there was no need to worry. Once cooked, the asparagus and salty ham became one.
We had a few unexpected guests over and I took a few minutes to wrap these up (the most time-consuming part). A blast in the oven and I presented everyone with a cheese plate, a bowl of nuts, some fruit and these lovelies. Everyone’s eyes opened wide when they saw my steaming plate of yummy-ness. Voila! I’m such a fancy gal all of the sudden. I didn’t bat an eye and went about my business as usual. Of course, my husband made some crack about how “we always eat like this” and everyone chowed down.
The asparagus was gone in mere minutes.
This recipe is officially part of my appetizer–or since I’m a fancy gal–my hor d’oeuvre repertoire. I hope it becomes part of yours!
Heat the oven to broil, with a rack 6 inches below the heating element.
Place the asparagus on a sheet pan. Drizzle with olive oil and toss with your hands. Remove them to a plate.
Starting just below the head of the asparagus, wrap one of the prosciutto slices, spiraling it around the asparagus towards the bottom of the stem. Place on the baking sheet. Continue with all of the asparagus until you cover them all. Try not to crowd them on the baking sheet.
Broil for 3-5 minutes, until crisp and slightly browned. Flip them over with tongs and broil for another 3 minutes. Remove from the oven and sprinkle with freshly ground pepper before serving.
Prosciutto, Burrata cheese and figs on thin slices of baguette. This appetizer recipe couldn’t be easier to make, or pack a bigger punch when it comes to being both elegant and unbelievably good. Drizzled with thick, sweet 18 year old balsamic, they are sure to impress all of your guests. Of course, if you are like me, you don’t have any guests and you and your husband gobble them all down in between bites of turkey and oyster stuffing.
Today marks my 70th post after just 4 months of Love and Duck Fat. I was planning a big post about how and why I started my blog, what I’ve done to get a terrific audience (you), and so much more…BUT that got my head spinning. Basically, the post will probably happen when I reach 100. Instead, you get crostini. Really good crostini. So don’t feel jipped.
I gushed over Burrata cheese before, but let’s do it again. If you haven’t tried Burrata cheese yet, you need to! Search the cheeses at a store with a good selection and it just may be there next to the fresh mozzarella balls. Burrata cheese is similar to fresh buffalo mozzarella, but much more decadent. Instead of a solid ball of cheese, Burrata is filled with cream and mozzarella scraps as its being formed. When you slice it open, the thickened cream flows out. This makes it perfect for spooning on top of toasted baguette slices. The sweet creamy taste makes the perfect pairing with fresh fruit and salty prosciutto. Your guests will be impressed, and it only takes about 10 minutes to prepare.
Another Burrata cheese recipe to try:
Yield: 30 crostini
Preheat oven to 375° F/ 190° C
Arrange the baguette slices on a baking sheet. Drizzle them with olive oil and place in the oven. Cook for 8-10 minutes, until just browned on the edges.
While the baguette slices are cooking, slice the figs and Burrata.
Top the toasted baguette with ½ of a slice of prosciutto, and then spoon on the Burrata. Place a slice of fig on the top. Drizzle a little balsamic across the top and sprinkle with freshly ground black pepper.