Some may think of this time of year as the "festive season" or even the "silly season", but this is party time for me, enjoying copious drinks and more importantly, finger food.
These marinated baby bocconcini with proscuitto "sticks" are so simple, no cooking required, just a bit time consuming to put together.
These guys are off to Weekend Herb Blogging, the weekly event originating at Kalyn's Kitchen, and kindly hosted this week by Vanessa at What Geeks Eat (great name BTW).
The basil in my garden is starting to really get going now after some long awaited warm weather, and even more long awaited for rain.
MARINATED BABY BOCCONCINI WITH PROSCUITO
INGREDIENTS
- 1 fresh long green chilli, seeded, chopped ( I didn't have any fresh chilli's so used a tsp of sambal olek)
- 1/3 cup (80ml) olive oil
- salt
- 440g baby bocconcini (milk cherries)
- 10 slices (150g) thin prosciutto
- 1 bunch fresh basil
NOTE: This recipe makes 40 baby bocconcini and is best made close to serving.
METHOD
Halve the prosciutto slices crossways, then halve again lengthways.
Drain the bocconcini from the marinade; reserve marinade. Wrap a piece of prosciutto and a basil leaf around each bocconcini; secure with a toothpick.
Serve drizzled with reserved marinade.
Not suitable to freeze.
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8 comments:
They are adorable! (And they've got chilli too!) Another recipe to put on the list.......!
Thanks Nic, yes the chilli really adds some zing to these. Wouldn't they be great on a platter with your Puttanesca Tomatoes (congrats on your winning photo), along with your Boursin, Tomato and Cucumber Nibbles? Fingerfood heaven!!
These look great - a perfect 'quick' appetizer that looks far more impressive than the amount of effort warrants! Thank you for sharing it!
Sounds really delicious! I don't know whether to be more jealous that you have basil or that you have warm weather. Sigh. Maybe the cold makes me appreciate summer more!
Very attractive finger food, Pam. And since it's been snowing all day, I'm so happy that somewhere, someplace, the weather is warm enough to grow basil. Nice entry, thanks!
Thanks Jerry, they are really simple to prepare and even easier to eat. Just one bite, and your drink stays in your hand.
kalyn, your beautiful dishes made from your homegrown vegetables and herbs has had me green-eyed for the long, cold and miserable winter we have endured here, so I know how you're feeling. I just adore summer.
Laurie, I have about 3 different varieties of basil growing, one of them being Greek basil, and I'm sure you're familiar with that, having a residence on a Greek Island. Now I'm even more green-eyed. Good luck with your book.
Great for a party I'll be having. Thanks! Nice blog!
Thanks for the good wishes Pam. The interesting thing about basil is Greece is that every house has at least one, and usually more basil plants growing. They are rubbed and carressed and sniffed and branches broken off to accompany guests on the road. But except for me, I don't know anyone else on the island that cooks with it. Why? It's just not done.
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