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Prosciutto-Wrapped Christmas Appetizers

Recipes, recipes, and more recipes…..I have Christmas food on the brain today!

So many of my wonderful readers that also happen to be friends in real life ask to see more recipes on Shine Your Light. You know we’re foodies around here and I am more than happy to oblige, especially when we’re all looking for something new to make for Christmas entertaining! And since my little Seanie is home sick today with a stomach bug, my Christmas craziness has come to a screeching halt. I’m alternating snuggling with him on the couch and trying to wrap my brain around what to serve on Christmas Eve and Christmas Day. I absolutely love cooking for the holidays, and am pouring over all my cookbooks and recipes saved throughout the years for some fun inspiration. While I’m at it I thought I’d share some favorites with you in the event that you’re hosting or looking for something to bring to a holiday party. {Although I tweak most recipes, I have noted the original source if I know it.}

Prosciutto is one of my favorite go-to ingredients for appetizers. It compliments so many different foods and adds a little saltiness and rich flavor to a dish, along with being a bit more substantial for the famished folks in the crowd. {I suggest sampling a piece of the domestic prosciutto at your deli – it’s less expensive than imported but for some reason I occasionally find it too salty.}

So without further ado, here are four tried-and-true recipes for prosciutto-wrapped yumminess to please your peeps!

Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce
6 servings
{adapted from Bon Appetit, December 1996}
(PRINT RECIPE HERE)

9 thin slices of prosciutto, sliced in half lenghtwise (yielding 18 total pieces)
18 fresh basil leaves
18 extra-large uncooked shrimp, peeled and deveined
Short bamboo skewers, soaked in water for 30 minutes

1/3 cup red wine
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil
Salt and pepper

Place 1 slice of prosciutto on work surface, short end parallel to edge. Top with basil leaf and shrimp. Roll up prosciutto and thread onto skewer. Repeat. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)

Heat grille to medium-high or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season with salt and pepper.

Grill or broil wrapped shrimp until opaque in center for about 6 minutes, turning once. Serve hot or at room temperature with sauce. (I like to keep the shrimp on the skewers for serving.)

Pear-Prosciutto Wraps
(PRINT RECIPE HERE)

1/4 lb. thinly sliced prosciutto, cut in half lengthwise.
3 ripe pears, core and sliced 1/2″ thick
Juice of one lemon
1 pkg. softened Boursin herb cheese
About 30 arugula leaves

In a small bowl combine pear slices with lemon juice. Place a slice of prosciutto on work surface; top with pear slice, a small dollop of cheese and an arugula leaf. Wrap prosciutto around until secure.

Avocado Wrapped in Prosciutto
16 Servings
Note:  avoid very ripe avocados for this appetizer; they are too soft to slice well.
(PRINT RECIPE HERE)

2 tablespoons olive oil
4 tablespoons lemon juice
2 small cloves garlic, minced
1/2 teaspoon oregano
1/8 teaspoon coarsely ground pepper
2 avocados
1/4 lb. thinly sliced prosciutto, cut in half lengthwise

For dressing, whisk together olive oil, lemon juice, garlic, oregano and pepper and set aside.

Cut avocados in half; remove pit. Peel each half and cut into four wedges. Wrap one strip of prosciutto around each wedge. Arrange on serving plate. Drizzle dressing over wedges. Add toothpicks for serving.

Asparagus-Prosciutto Rolls
Serves 12
{adapted from In Style Magazine, February 2004}
(PRINT RECIPE HERE)

1/3 cup vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper
18 slices of prosciutto, sliced in half lengthwise (yielding 36 pieces total)
5 oz. goat cheese
About 2 lbs. asparagus

Cut woody ends off asparagus; blanch (drop into boiling water for about 1 minute until still still crisp but slightly tender.)

Whisk together oil, vinegar and mustard. Season with salt and pepper to taste. Working in batches, lay out slices of prosciutto on work surface. Spread a small dollop of goat cheese on each slice. Lay an asparagus stalk on the diagnol and roll up the stalk in the prosciutto from bottom to top. Arrange on serving platter and drizzle with dressing.

I hope you’re inspired to make something delicious and different this Christmas!
I love hearing from you! {Comments welcome!}

Check out lots of other great Christmas recipes here! Thank you for hosting, Jerri at Simply Sweet Home!

I’ve also joined Designs by Gollum’s Foodie Friday to share these recipes and find some more yummy inspirations! Check it out!
Images in this post:  shineyourlightblog, freeextras.com,  frontofhousemagazine.co.uk; epicurious.com, shineyourlightblog

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Donnie

Friday 17th of December 2010

We serve a lot more savory than sweets here and they sound like some great recipes.

shopannies

Friday 17th of December 2010

what wonderful appetizers easy to make and perfect for parties

Rene

Friday 17th of December 2010

I am sorry that your son is sick, but secretly, I love to have a child at home to take care of. Enjoy that time.

Thank you for sharing these recipes Lisa. It is nice to have something new to try.

-Rene

Kristin @ My Uncommon Slice of Suburbia

Friday 17th of December 2010

Everything looks so yummy! We must be on the same page, I was thinking of a menu as I sat down and of course had to go visit my favorite blogs first :)XO

Jen (emeraldsunshine.org)

Thursday 16th of December 2010

I don't believe I've ever had prosciutto. I think that's going to have to change! :)