Anything on a stick or skewer is instantly more fun so today I have two recipes for you that would to be… skewered…
NaBloPoMo has really given me a run for my money, and it’s only day 9! It is tough thinking of something to post every single day, but I have been enjoying myself. These recipes are both from the hors d’oeuvres party and were also big hits there. I always include prosciutto when making a cheese and charcuterie platter because it is my favorite and I think it compliments any type of cheese and wine. We weren’t doing a cheese platter here so I was thrilled when Lacy Jo wanted me to do something with prosciutto anyway. The cream cheese balances the saltiness from the prosciutto and the roasted red bell pepper and scallion help to take these Prosciutto Wraps to the next level. In keeping with today’s post of skewers and pigs, the other recipe I have for you is Bacon Encrusted Grapes. Who doesn’t love bacon? It gets amped up in this appetizer with the addition of tangy goat cheese and sweet red grapes. The combination of flavors makes this an exciting appetizer sure to please any party-goer and the skewer, of course, make it even more fun. When I was making these guys I had to test a few just to be sure they were acceptable to be served, and by “a few” I mean that I may have doubled the recipe below and only served half of the finished product to my guests. Hey, the chef’s gotta eat, too!
Bacon Encrusted Grapes with Goat Cheese
8 ouncesgoat cheese
10 strips bacon
1. Preheat oven to 400 degrees Fahrenheit.
2. Cover a baking sheet with foil and place oven-safe cooling racks on top of the foil.
3. Lay the strips of bacon on the cooling racks and bake for 15 minutes. Flip bacon strips over and bake an additional 15 minutes, or until the bacon is crisp. Remove from the oven and let cool.
4. While the bacon cools, remove the grapes from the bunch, wash and dry them thoroughly.
5. Take about 1/2 teaspoon of goat cheese in your hand and form it into a thin disc. Wrap the cheese around a grape and roll it between your hands until the grape is completely covered and the cheese is smooth. Add more cheese if necessary. If the cheese sticks to your hands, moisten your palms with water and continue.
6. When the bacon is cool, crumble it into a bowl. Roll the cheese-covered grapes in the bacon until they are well coated.
7. Skewer each grape. If you won’t be using labels to tell what’s inside the bacon, you can skewer a plain grape first and then a bacon-crusted grape below it to give a little hint. Alternatively, you can arrange bacon-crusted grapes with plain grapes on a platter and have the skewers available for multiple uses.
1 3-ounce packageprosciutto (about 6 slices)
1/2 cup cream cheese
1red bell pepper
1. Roast the red bell pepper over an open flame until all the skin is charred. You can also place the bell pepper on a baking sheet under the broiler, turning occasionally to char it on all sides. Let cool, and then scrape off all the charred skin. Slice into thin strips.
2. Lay one piece of prosciutto on a flat surface in front of you. Spread a layer of cream cheese on the prosciutto. Place a few slices of red bell pepper and a scallion in the center of the prosciutto lengthwise.
3. Roll the prosciutto starting at the short end so that you end up with a long log with the bell pepper and scallion in the middle. Cut this log into 1-inch pieces and skewer each piece.