in prosciutto and glazed with barbecue sauce.
My new kitchen will have white cabinets and honed marble counters. I know, more than one person has commented that I’m crazy for going that route. Oh well, it’s my kitchen. My dream kitchen. On one hand, I’m so excited about it, but on the other hand, it might be so clean and beautiful, I might be afraid to get it dirty. Guess I’ll have to ban the grandkids from the kitchen.
Meanwhile, my old stove is in the middle of nowhere, my old cabinets and counters are in the garage, and everything is in boxes everywhere, so it’s been tricky to cook anything. But, I managed to make this simple appie in my laundry room, so you know this is an easy one. And quick, too.
Slices of apple and cheese are a classic sweet and salty hors d’oeuvre. Wrap it in prosciutto, brush it with barbecue sauce, broil it for a few minutes, and you have a delicious twist on an old standard. I tried three different apples: granny smith, honey crisp, and gala. We all like gala because of the contrast of sweetness against the salty cheese and prosciutto. I made these for our Christmas lunch…used my guests as guinea pigs…and everyone agreed I should post it. So, here it is. Enjoy!
1 gala apple
1/3 pound or more of Havarti cheese
8 thin slices of prosciutto
about ¼ cup of barbecue sauce
Core the apple. Slice it into 16 wedges. Cut the cheese into 16 rectangular pieces to fit the apples.
Cut the long strips of prosciutto slices in half cross-wise. Place a piece of cheese onto a strip of prosciutto cross-wise in the center. Place an apple slice on top of the cheese. Smear a bit of the barbecue sauce on the apple, so when you wrap the prosciutto around it, it sticks. If your prosciutto slices are short, you can also cut them length-wise and wrap the apple and cheese.
Place on a lined broil pan, seam side down, cheese side up. Brush with the barbecue sauce. Broil in oven or toaster oven. Broil time will vary depending on how close your pan is to the heat. Check after 3 minutes. Broil longer if necessary. Sauce should look bubbly and cheese melted.
Stick toothpicks in apples, place on platter, and serve hot. I like to push the melted cheese back into the sides.
Recipe by Pearl