I will admit that I have replaced Saturday morning cartoons with Saturday morning cooking shows. I actually love brewing some good coffee and watching shows that I have recorded throughout the week. These shows typically ignite thoughts and ideas for the weekend, or upcoming week. Although I watch these shows, I typically have never made anything that these Food Network chefs make. I am not sure why, but I haven’t, until recently that is.
I recently made a really great, and simple appetizer for what I call Prosciutto wraps. Thin slices of Italian dry cured ham, wrapped around endive, and placed on a slice of rustic baguette bread. This appetizer is really light, delicious, and a real crowd pleaser.
- One rustic baguette, sliced on the angle, about 1/2 inch thick
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 bunch of endive, cleaned
- 1 ball of fresh mozzarella, cubed
- Prosciutto, thinly sliced
- 1/4 of red onion, diced thin
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 1 garlic clove, minced
- pinch of salt
- pinch of pepper
Begin by preheating your oven to 350 degrees. Add the garlic powder to your olive oil, stir well, and lightly brush each slice of bread with the olive oil. Place in the oven for about 10 minutes or until golden brown around the edges. Be careful not to overcook the break as you still want a little bend in the bread, but with a light crunch.
Once the bread is cooked, remove from the oven and let it cool. The rest is easy, so lets make a quick dressing. To a small bowl, add in your red wine vinegar, red onion, salt, pepper, and garlic. Slowly add in the olive oil while you whisk to make a nice dressing. This will be drizzled over each wrap before being served. The dressing is made, so lets wrap.
Take a piece of the thinly sliced prosciutto and to the middle of it, add a piece of mozzarella cheese, and lay on the endive, a couple of pieces, and let it hang off the edge as to expose the endive when your product is complete. Place the prosciutto wrap, seal side down on top of the baguette. Repeat this process until you are finished with your ingredients, or however many you want to serve.
When you are ready to serve, drizzle on the dressing, and bite on into it. It is roughly a two bite appetizer, and is really, really great. The great thing about these are that they are kid friendly as well. My daughter loved them and so did her cousin. Although they deconstructed the appetizer, they sure did enjoy them. Did I mention they go well with a nice Riesling wine?
So thank you Food Network. I will probably have to try another recipe in the future.