Asparagus, Goat Cheese & Prosciutto Appetizer Recipe
I love getting fresh asparagus, and I definitely love cooking with it! They make great sides to any steak, and make a great addition to any soup or stew. Though, I love sautéing them with a little olive oil, garlic, salt & pepper…and then eat a plate full of them! One of the great things about this appetizer recipe is that you can easily leave out the prosciutto and make it a vegetarian appetizer. The best part about appetizers is trying to be creative with different ingredients and see what you can “conjure” up in the kitchen. I’m telling you this now: everyone is going to LOVE these things! They’re not too time consuming to make, but it best to make them ahead of time because of how fast everyone is going to eat them!
One important thing to note before making this appetizer is that you will need to do a quick blanch of the asparagus. Now, if you don’t want to dirty extra dishes and pots…then here’s an amazingly simple tip for you: Run the asparagus under hot water for a few minutes. It’s like magic! Enjoy the recipe!
Asparagus, Prosciutto And Goat Cheese Appetizer
- Phyllo Dough
- A bundle of Asparagus
- A package of Prosciutto
- A Small package of Goat Cheese
- A small dish of water to use as an adhesive to bind the dough together
- Preheat oven to 350 Degrees F.
- Line your cookie sheet with a piece of parchment paper or a silpat.
- Blanche Asparagus (as notated in my post) and then cut about 1 to 1½ inches of the base off the asparagus.
- With a pair of pastry scissors or a knife, cut pieces of dough enough to wrap around the asparagus once.
- Wrap a small piece of prosciutto around the asparagus.
- Lay the wrapped asparagus on the cut portion of dough. (I use about 4 layers of the dough).
- Add a little goat cheese tot he lining of asparagus.
- Wrap the dough around asparagus completely, and then dip a finger in water and wipe the edges of the dough to act as a binding agent.
- Place the edging of the dough face down.
- Bake for approximately 12 minutes or until golden brown.
by David Murphy
You may add other yummy ingredients or semi-firm malleable cheeses (such as stilton or feta) to replace goat cheese. Some fresh Rosemary or Thyme would add some yummy flavors to it! I don’t recommend adding salt, as the prosciutto will have enough salt content from its curing process.