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Almost Time for Thanksgiving Appetizers

by Organic Spa Magazine

Unless you are vegan or vegetarian, chances are, you love prosciutto. And why wouldn’t you? It is salty, light and tasty; pairs beautifully with fruit and wine; and couldn’t be easier to prepare as one of the best Thanksgiving appetizers. 

Prosciutto di Parma, the heavyweight champion of the genre, is also 100 percent natural, free of preservatives or additives, GMO-free, and absolutely delicious. The only added ingredient is sea salt. Who knew? It is a perfect hors d’oeuvre to serve your guests over the holidays. Plus, the Italian classic turns 50 this year and that is something to celebrate, with some nibbles that, of course, feature Prosciutto di Parma! 

Here are a couple of easy, elegant recipes that will keep you and your friends happy, with a glass of vino, as you await the Thanksgiving feast. 

Prosciutto di Parma Fruit Roll Ups

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Wrap thinly-sliced Prosciutto di Parma around pieces of your favorite fruit. Add a smear of cream cheese, mini mozzarella balls and a drizzle of honey or jam and secure with a toothpick through the center. 

Some suggested fruits: pears, peaches, apples, apricots, figs, melon, pineapple, mango, or papaya.

Prosciutto di Parma Rustic Tarts with Goat Cheese, Roasted Beets and Caramelized Onions

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INGREDIENTS

•2 small to medium golden beets, washed

•3 tablespoons olive oil

•2 medium onions, peeled and sliced

•1/8 teaspoon salt

•1/4 pepper

•1 teaspoon fresh thyme leaves

•1 sheet frozen puff pastry, thawed

•1 egg, beaten

•1 teaspoon fennel seeds

•8 slices Prosciutto di Parma, cut in half

•1/3 cup crumbled goat cheese

•1/3 cup chopped pistachio nuts (unsalted)

Heat oven to 400°. Wrap beets in foil. Bake about 1 hour or until tender. Let cool. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions. Cook 2 minutes. Stir; reduce heat to medium-low. Let onions cook 20 to 25 minutes, stirring occasionally, until soft and golden brown. Stir in the salt, 1/8 teaspoon of the pepper and ½ teaspoon of the thyme. Set aside.

When beets are tender, peel and slice into thin wedges. Place in a bowl with 1 tablespoon of the oil; toss gently to coat.

Roll pastry into a 12-inch square on a lightly floured surface. Cut into 16 squares or circles with a cookie cutter. Prick each pastry round a few times with a fork. Brush with egg; sprinkle with seeds Transfer squares to a parchment lined baking sheet. Bake 10 minutes until lightly puffed. Top with caramelized onions, prosciutto, a beet slice, cheese, pistachio nut and the remaining thyme and pepper. Bake an additional 10-15 minutes until pastry is golden.

Number of servings (yield): 16

Prosciutto di Parma with Grilled Shrimp and Pears with Yogurt Sauce

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INGREDIENTS

•Prosciutto di Parma, sliced

•2 pears

•16 prawns

•Extra virgin olive oil

•Salt and pepper to taste

•Greek yogurt

•Chives

Clean the shrimp and leave the tails on. Wash and dry the pears and cut into wedges.

Wrap the pear wedges with slices of Prosciutto di Parma. Thread a pear wedge, a prawn, and then another pear wedge onto toothpicks. Prepare the kebabs until all the ingredients are used up. Grill the kebabs on a hot grill or cast-iron pan and season with salt and pepper. Meanwhile, chop the chives and mix into the Greek yogurt.

Yield: 4

Apple, Onion and Prosciutto di Parma Tart

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from Chef Jenn Louis, Lincoln Restaurant and Sunshine Tavern, Portland OR

INGREDIENTS

•3 tablespoons butter

•2 Gala apples ,peeled, cored and sliced

•1 yellow onion, sliced thin

•½ teaspoon fresh rosemary leaves

•4 medium sage leaves, chopped

•6 ozs. thin sliced prosciutto, cut into thin strips

•3 tablespoons dry white wine

•1 batch Rich Pie Pastry (see recipe)

•1/3 cup ricotta cheese

•3 ozs. Gorgonzola dolce, diced

•1 egg yolk

•2 tablespoons heavy cream

•Black pepper

•1 ¼ cups flour

•½ teaspoon salt

•½ teaspoon sugar

•1 stick cold unsalted butter, cut into small pieces

•2 to 4 tablespoons ice water

In a large skillet heat butter over high heat. Add apples, onion, rosemary and sage. Cook, stirring frequently, until apples and onion begin to brown. Reduce heat  to medium; add prosciutto.  Cook, stirring frequently, about 3 minutes until onions are golden and apples are just tender but not breaking up.  Add wine ; stir to deglaze the pan. Remove from heat.  Let cool completely.

Lay the pastry on a flour- dusted parchment-lined baking sheet  .   Roll into a 12-inch square .  Spread ricotta cheese over dough leaving a 2-inch border.  Top with apple mixture. Dot with gorgonzola.  Fold up sides of the pastry  to enclose filling on the edges and make a rim.

Heat oven to 400°.

In a small bowl combine egg yolk and cream; brush on pastry.  Chill tart 15 minutes.  Bake tart  10 minutes. Turn pan. Bake 5 to 10  minutes more until crust is golden brown.  Season to taste with black pepper. Cool on sheet pan.

Serve warm or at room temperature.

Rich Pie Pastry

In the bow of a food processor combine flour, salt and sugar.  With machine running, add butter and process until mixture resembles coarse meal, 6 to 8 seconds.  With machine running add ice water in a slow stream through the feed tube just until the dough holds together (without being wet or sticky).

Turn out onto a lightly  floured surface. Knead dough a little to make it come together.  If too crumbly you can add a little more ice water.  Flatten into a disk.  Wrap in plastic and chill at least 1 hour.

Makes enough for one single pie or tart crust 

Yield: 8-10 servings

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