An appetizer using aged dry-cured salty Italian prosciutto ham
sliced
very thin and served without cooking,
the flavor combinations are wonderful with the addition of Boursin cheese and
honey mustard.
The ham will also go great wrapped around cantaloupe or honeydew melon as well as Mozzarella
for a delicious appetizer ...
the possibilities are endless for a wrapped hors d'oeuvre... try different combinations to serve to
your guests.
Asparagus
wrapped in Prosciutto
photograph created by
www.finedinings.com
fresh Asparagus spears (do not use pencil size)
6 ounces sliced Proscuitto, cut in half lengthwise
5.2 ounce package Boursin cheese, softened
1/4 cup honey mustard
freshly
cracked black
pepper
Snap tough ends off asparagus spears; using a vegetable peeler
peel spears one inch up from the bottom
and trim at an angle for a gourmet presentation. Put them in a deep skillet of
boiling salted water for approximately 2 minutes or until tender crisp (al
dente), poke with a sharp knife to test for doneness. Do not overcook
them. Carefully drain, rinse with
cold running water and blot dry on paper towels.
Put prosciutto
strips on a flat working surface,
spread each strip with 1/2 teaspoon Boursin cheese, 1/4 teaspoon honey mustard
and sprinkle with freshly cracked black
pepper. Lay one asparagus
spear on top the Boursin cheese and mustard at a 90 degree angle,
roll up
the
prosciutto, place the wrapped asparagus on
a platter and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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