Appetizer Wraps
Posted
Fri, 05/09/03
Whenever Bon Appétit Magazine arrives in my mailbox, I set aside time to peruse every last page. Reading the magazine is enjoyable. There is nothing quite as relaxing as sitting with a cup of coffee and looking at all of the wonderful recipes and their pictures.
The June issue came yesterday. This month's theme is Summer Entertaining At Its Best. Delightful! Some of the sections include "Garden Buffet" (a southern spread outdoors), "The Perfect Cocktail Party" along with articles written by Colin Cowie and Katie Brown. I couldn't resist jotting down the following recipe (which sounds easy to make):
Prosciutto-Wrapped Gorgonzola with Arugula
20 paper-thin slices of prosciutto
Working with once slice of prosciutto at a time, cut prosciutto crosswise into three rectangles. Space prosciutto pieces two inches apart on a work surface. Arrange three arugula leaves side by side atop each prosciutto piece, allowing tops to extend one inch over one long side of prosciutto. Top each with about one teaspoon of cheese. Press generous 1/2 teaspoon of currants into cheese atop each prosciutto piece. Starting at one short end of each prosciutto piece, roll up tightly (jelly-role style). Transfer to a platter. Serve. Note: Can be made four hours ahead. Cover rolls tightly and refrigerate.
I could do without currants. The Gorgonzola cheese can be replaced with cream cheese and chives. The appetizer is reminiscent of my cousin Sheila's wonderful tidbit known as Coppa Canapés. However, Sheila uses Capicollo (Italian-cured ham).
My husband loves the canapés. In fact, every time we visit Sheila she prepares a special batch just for him. Sheila's Coppa Canapés are also very easy to make:
Sheila's Coppa Canapés
Cut the bread on a diagonal into slices, about an inch thick. Spread generously with the cream cheese. Wash and dry the basil leaves. Embed whole basil leaves into the cream cheese on each slice of bread, completely covering the piece of bread. Top with slices of Capicollo. Serve as is, or refrigerate covered ahead of time.
It's hard to describe how wonderful the treat is. Fresh basil is key. The Capicollo is a tad expensive: $6.95 per pound at a little Italian market near my house, but the other two ingredients are basic. Sheila has a large herb garden at her ranch, and one day a few years ago she devised her canapés using the basil. The dried variety won't do - nothing can replace the taste of fresh basil and the exquisite flavor combinations it brings to the Capicollo, cream cheese and baguette bread. I'm sure they're not canapés technically-speaking, but that's the name Sheila gave them.
Thank you, Sheila...
Tags: Appetizers;
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