It’s my new favorite summer appetizer — prosciutto and melon skewers with fresh basil, mozzarella cheese, and balsamic vinegar glaze. It’s easy and ridiculously delicious. Simply strip and fold the prosciutto to the desired size. I chose the pearl sized balls for the mozzarella but you can use other options and cut to size. And carve balls or cut squares for your melon. Pull it all together with your fresh basil — have fun with how you layer the skewer. Finally, sprinkle a little glaze over. Oh so good!
Easter Crostini
I’m trying some new things this Easter. Starting with this crostini appetizer. So easy and delish!
Ingredients:
Sourdough Baguette
1 Tsp Olive Oil
1 Cup Mixed Medley Cherry Tomatoes
2 Tbsp Diced Prosciutto
1 Tsp Red Wine Vinegar
Salt & Pepper to your liking
1 Cup Ricotta Cheese
1 Tbsp Basil Pesto
Directions:
Preheat oven to 350 degrees f. Slice the baguette into half inch slices at an angle. Toss the ends or use for something else. Brush the top of each slice with olive oil and place on a baking sheet oiled side up. Bake at 350 for about 10-12 minutes.
Combine dices tomatoes, diced prosciutto, red wine vinegar and salt/pepper. Let it marinade for an hour before using.
Mix together the ricotta cheese and pesto.
Put it all together! Spread the cheese mixture on top of each crostini. Top that with the tomato/prosciutto mixture.
Enjoy!
Cheesy Spicy Low Carb Crackers
I’m experimenting with a new Paleo-friendly, low carb flour mix: Bob’s Red Mill Paleo Baking Flour. My first experiment -- these super yummy cheesy crackers have a nice spicy bite! By the way, if anyone’s paying attention… I might be a bit into cheese lately. :)
How To Make It
Ingredients:
8 oz. hand shredded sharp cheddar cheese
1/2 cup room temp salted butter
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon mustard seed
1 1/2 cup Bob’s Red Mill Paleo Baking Flour
Mix the cheese, butter and Dijon mustard together. Separately, mix all the dry ingredients together (all the remaining ingredients). Next, in 3 or 4 phases fold the dry ingredients into cheese mixture.
Separate the dough into three balls. Take each onto about a 14 inch layer of plastic wrap. Roll the ball out along the plastic wrap. Wrap the cheese log completely and manipulate the log until it’s about the width of a quarter (I use my hands to roll it out until it gets to the size I want). Place the cheese logs in the freezer.
From here, preparation takes about 25 minutes. So, when you’re ready, pull a cheese log from the freezer and let it sit for about 10 minutes to let it soften a little. Pre-heat the oven to 375 degrees. Slice the cheese log into 1/4 inch disks. Place on cookie sheet (use a Silpat or parchment paper to avoid sticking) spaced at least 1/4 inch apart. Check after 10 minutes, they should be slightly brown around the edges. If they’re not, bake for another couple minutes or so.
Let them cool and enjoy the cheesy yumminess!