These are inspired by a recipe by South African chef Reuben Riffel (his "Buffalo Bomb" from his cookbook Braai). Yum! They're very easy to make and are a nice, salty, and creamy side. Feel free to use store bought pesto. I just made a teeny portion of pesto by chopping up some basil, garlic, almonds, and pecorino and mixing in some olive oil. You could also get smaller mozzarella balls and make these hors d'oeuvres size, too.
Ingredients:
2 pieces prosciutto
2 bocconcini mozzarella balls
1/2-1 tsp pesto
Directions:
Place one piece of prosciutto down on a cutting board. Spread with 1/4-1/2 a tsp of pesto. Put mozzarella ball on top.
Wrap the prosciutto around the mozzarella and secure with tooth picks.
Grill over high heat until the prosciutto is crispy.
That's it! You can serve them with a little reduced balsamic vinegar if you have it.
No comments:
Post a Comment