TIP OF THE DAY: Apricots & Prosciutto
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Here’s a fall-winter spin on the popular appetizer, melon and prosciutto, that also allows you to substitute pancetta. THE DIFFERENCE BETWEEN PANCETTA AND Both pancetta (pan-CHEH-tuh) and prosciutto (pro-SHOO-toh) are Italian pork products. |
Stuffed apricots can be served as an hors d’oeuvre or a first course. Photo courtesy Landana Cheese. |
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Prosciutto is often served as part of an antipasto platter and as an appetizer with asparagus, fresh figs or melon, either on the side or wrapped in a bundle. While fresh apricots are a summer food, you can use dried apricots to make this a fall appetizer. This recipe makes eight two-piece servings Ingredients 1. DICE the cheese into rectangles. If using a round log, slice circles in half. 2. SLICE fresh apricots open to the center and fill them with a piece of goat cheese. If using dried apricots, sandwich a piece of cheese between two halves. 3. WRAP a slice of prosciutto around each apricot and spear it with a toothpick. 4. HEAT the grill pan and fry the apricots for 5 minutes until crispy. 5. SERVE with a white Italian wine, such as Verdicchio. You can serve these on a tray with cocktails, or plate them with a baby arugula salad with vinaigrette as a first course. Check put all the different types of pork in our Pork Glossary.
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