This appetizer uses an
aged dry-cured salty Italian prosciutto ham that is 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.
See more of my Gourmet
hors d'oeuvres
and my New
Ideas
for the month
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 spears, peel one inch up from the bottom
and trim into points 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, place the wrapped asparagus on
a platter and serve.
Wine recommendation: Gewurztraminer
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