Search Results for: prosciutto bread sticks

Prosciutto & Boursin Cheese Appetizer…..

This is a very elegant, simple, and amazingly delicious appetizer!  The best part?  There is no cooking involved!  If you like ham rolls with cream cheese, this is a bit more sophisticated.  I used onion bread sticks, a blend of cream cheese and garlic & herb boursin cheese, baby arugula, and prosciutto ham.   I was disappointed when I opened the box of bread sticks and half of them were broken.  I decided that it made the plate look interesting to offer different sizes.

When you buy prosciutto, ask for it to be sliced slightly thicker than usual, which is paper thin.  If it’s too thin it can be very difficult to work with.  Cut the prosciutto in half longways.   This ham actually sticks to itself nicely so they stay wrapped.  I used a broken bread stick here.  I just made sure that the prosciutto covered the broken top.
Next add a smear of cream cheese and boursin cheese, beaten together with a hand mixer.
Add a couple of pieces of arugula.  Be sure that it’s completely dry after washing.
Carefully roll the ham over the cheese and arugula.  Done.  Now taste one.  Holy moley that’s good!

Prosciutto and Boursin Cheese Appetizer

1 box of onion bread sticks (20 pieces)
4 ounces softened cream cheese
4 ounces garlic and herb boursin cheese
14-16 slices proscuitto ham, sliced thin
8 ounces of arugula, washed and completely dried

1)  With a hand mixer beat the softened cream cheese and the boursin cheese until well blended.
2)  Slice the prosciutto in half longways.  Wrap the tip of a bread stick with the ham, add a smear of the cheese mixture, add a couple of arugula leaves.  Gently wrap the ham around the stick.
3)  Refrigerate until you’re ready to serve.  Makes about 10 servings.

Pretty and yummy.

Have a great week!

Angie

Wedding Celebration Menu…..

Good morning!

I have the privilege of planning and preparing a menu for a wedding celebration next weekend.  Upon the ceremony conclusion, there will be light appetizers, dessert and of course, champagne.  There will also be an afternoon celebration as well.  Here’s what I’ll be doing for immediately following the ceremony:

*Large shrimp shooters-mini shot glasses filled with homemade cocktail sauce to about 1/3 full.  A large shrimp will be placed into the cup, then sprinkled with finely chopped fresh parsley.

*Prosciutto bread sticks with boursin cheese and arugula.

*Skewered grape tomato, basil and fresh marinated mozzarella balls.

*Deviled eggs.

*Individual cheesecakes with fresh raspberry sauce

*German chocolate cupcakes

The afternoon celebration will be casual with more delicious food offerings.  Here’s what I’m doing:

*Warm individually wrapped ham off the bone sandwiches with swiss cheese and dijonnaise.

*Bacon wrapped large shrimp with chipotle dipping sauce.

*Warm potato salad with bacon, blue cheese a sweet apple cider dressing.

*Gruyere swiss scalloped potatoes.

*Green salad with toasted walnuts, pears, blue cheese.  Homemade dijon dressing.

*Carrot and bulgur salad with toasted pine nuts and feta.

The grand finale?  I will be making a moist spice cake with cream cheese frosting.  I will simply decorate it with fresh flowers.

I will be up to my eyeballs in amazing ingredients next weekend!

Have a great day:-)

Angie

It’s A Food Day…..

Hello everyone-

I’m at my computer with my Ry-guy doing homework next to me enjoying his goldfish with chopsticks.  So cute.   He’s really good at it!  He’s a true foodie in training.  I couldn’t be happier.

I have been cold all day.  I just put the biggest pot in the house on the stove with three turkey breast carcasses from my freezer, celery, onion and carrot.  Soups on!  Fortunately my vegetable drawer had soup essentials.  Since cooking in my awesome commercial kitchen I know more of what I have on hand there than at home.  Last night I had to scrounge around for a fresh garlic clove!

I was out most of the day gathering delicious ingredients for the appetizers I’ll be preparing for 3 parties over the weekend.    I’m using three of my favorite cheeses, boursin, gruyere, and blue cheese.  Here’s what I’ll be making:

1)  Bacon wrapped dates

2)  Bacon wrapped shrimp with chipotle dipping sauce

3)  Smoked ham & gruyere with dijon mustard in puff pastry (Ina Garten)

4)  Zucchini puffs with blue cheese

5)  Bread sticks wrapped with prosciutto, boursin and baby arugula.

Dessert?  Of course!  Mini key lime tarts.  If I have time, I think I’ll make tiramisu.  It’s out of the March 2013 Cooking Light Magazine.  Might have to go a little heavier on the Kahlua than they recommend:-)

I’m ready for the weekend!

Have a great evening~

Angie

My Favorite Appetizers!

lima salad and brie 005

Who doesn’t love an extremely delicious appetizer?  It’s so great to taste something that you want to keep eating, but so much fun to move on to the next tasty tid bit.  I enjoy my guests anticipating what might be coming out next!  When entertaining guests at an appetizer party, I recommend that you focus on hot appetizers.  In my experience they’re  the most popular.    Pictured above is my caramelized onion and brie flat bread.  It’s a flat bread topped with gooey melted brie cheese, sweet caramelized onions, crunchy toasted walnuts and a light drizzle of honey.  It’s an amazing combination and so so simple to make.  Pine nuts could easily be switched out with the walnuts.  YUM!


bufffalo wings 002Spicy Buffalo chicken wings are an absolute crowd favorite!   I totally love this recipe as the wings are oven fried until they’re nice and crispy then tossed with a very authentic buffalo sauce.  No guilt and no crazy oil mess to clean up!  Serve with my light blue cheese dip.

orng chx slm patDSCN2201_2057_50This is one cold appetizer I enjoy serving.  They are prosciutto wrapped bread sticks with boursin cheese and arugula.  They’re pretty, easy to serve and delicious!
orng chx slm patDSCN0772_706_50

Who doesn’t love a good baked potato skin with sour cream, cheddar cheese and bacon?  I seldom deep fry anything if I don’t have to.    These are DELISH!

I hope you have a safe and Happy New Year!!

Angie