Being from the hollers of Ky, I had no idea what Prosciutto was. We just call it fancy ham around here. Well, that’s basically what it is. Prosciutto is a salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced. So there you have it.
So just another recipe bragging on our son (again) who is our ‘real homegrown chef’ I’d like to show off one of his appetizers. You will definitely hear rounds of “those are so cute!”, “awww!” “Love these!” comments from your guest…I promise! They’re so delightful looking booked together with prosciutto in the middle on toothpicks.
Roasted Brussel Sprouts and Prosciutto Bites
- 1 pound small Brussels sprouts, rinsed
- 2 Tbs extra-virgin olive oil
- ¼ pound thinly sliced prosciutto (You can use another meat of choice)
- 1 pinch coarse salt and freshly ground pepper
- 2-4 Tbs Balsamic Vinegar (for tossing in step 4)
- Preheat oven to 400
- Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them
- Place the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper
- Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around with about 2-4Tbsp of balsamic Vinegar. Continue roasting.
- In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
- Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
- Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Should make about 32 mini skewers.Arrange on a platter and serve immediately.