WARM DATES WITH BLUE CHEESE AND PROSCIUTTO
Steps:
- Preheat the oven to 400 degrees F.
- With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
- Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
- Cool slightly and serve warm.
PROSCIUTTO & BLUE CHEESE APPETIZER SPOONS
Appetizer recipe to be served in Chinese soup spoons. Caramelized shallots, blue cheese and Prosciutto... Perfect flavor combination! Original recipe here: http://frenchcookingfordummies.com/2009/prosciutto-blue-cheese-appetizer-spoons/
Provided by French Cooking for
Categories Pork
Time 35m
Yield 10 spoons, 5 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop shallots.
- Melt butter in a frying pan over low heat. (Be careful it doesn't get brown, it's very bad for health.).
- When butter has melt, add chopped shallots. Leave covered, stirring frequently, for about 10 minutes or until translucent.
- Add sugar and stir. Let shallots caramelize for a couple of minutes, then add raspberry vinegar. At that time, you should probably go for medium heat. It's important when adding alcohol to get it to a smooth boil so the strong taste evaporates. When the strong smell is gone, you're done. Take pan off heat.
- Cut prosciutto into small pieces.
- Dice blue cheese.
- Fill the bottom of your Chinese soup spoons with caramelized shallots. Add a dice of blue cheese and top with prosciutto pieces.
- Serve right away.
Nutrition Facts : Calories 67.1, Fat 3.3, SaturatedFat 2.1, Cholesterol 8.5, Sodium 161.1, Carbohydrate 6.8, Sugar 2.6, Protein 3
CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE
Provided by Bonnie Wilkens Metully
Categories Cheese Mushroom Pork Appetizer Bake Sauté Blue Cheese Winter Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
ARTICHOKE-PROSCIUTTO GRATIN
Categories Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
Yield Makes12 first-course servings
Number Of Ingredients 7
Steps:
- Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
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