HOT CANAPES WITH PROSCIUTTO AND MOZZARELLA
This is a simple recipe for a great appetizer, especially before a hearty Italian meal or as a selection at a cocktail party. I threw it together because I love all of the ingredients on their own and they're amazing together.
Provided by Joey D from NYC
Categories Ham
Time 15m
Yield 8 canapes, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1). Preheat the oven to 425.
- 2). Cut each slice of bread in half.
- 3). Lightly brush each half slice of bread with olive oil.
- 4). Place 2 slices of prosciutto on each slice of brushed bread.
- 5). Place a half piece of mozzarella atop the prosciutto.
- 6). Place a tomato slice atop each piece of cheese and salt VERY LIGHTLY.
- 7). Place canapes on a cookie sheet and bake in preheated oven approximately 5-7 minutes until the cheese has melted.
- 8). Sprinkle parsley over canapes to garnish, place on serving tray and enjoy.
Nutrition Facts : Calories 1212.2, Fat 15, SaturatedFat 3.3, Sodium 3090.6, Carbohydrate 230.8, Fiber 11.3, Sugar 20.4, Protein 34.9
MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL
These cute bites are a sophisticated step up from the old favourite of cheese and pineapple on sticks
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
- When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
- Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.
Nutrition Facts : Calories 61 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.05 milligram of sodium
EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA
No bread in this dish, so it's a good meal for someone watching carbs. This is from The Weber recipe collection. Because you are grilling, the cook time is not completely "passive time". Makes 8 appetizers or 4 lunches.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
- Place the peppers in a medium bowl and cover with plastic to trap the steam.
- Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
- Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
- Process until smooth, scraping down the sides as needed.
- Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
- Lightly brush or spray both sides with oil.
- Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
- Transfer half of the slices to a tray, with the grilled sides facing up.
- Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
- Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
- Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
- Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
- Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
- Serve warm with the remaining pepper mixture spooned, if desired.
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