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.
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
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.
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