Crispy Prosciutto Bites Recipe
Serve your appetizer on crunchy pig slices
I'd like to point out the increase of party fare served on or with crackers around this time of year. Why? Because I'm a contrarian. The more cracker-based cuisine I encounter, the less excited I get. Rather than get all Martha and make my own, whether or not they feature Maytag blue cheese and caraway seeds, I've hammered out a far easier and more logical route to appetizer glory: pig.
Placing your starter of choice on a meaty shard of oven-crisped prosciutto will delight everyone from glutard to body-builder (and irritate every vegetarian and vegan to boot). Using dense, ashy smoked mozzarella rather than its fresh counterpart ensures a nice, crispy chip. And using our fool-proof homemade pesto recipe and how-to guide on roasting perfect red peppers ensures that you know how to make pesto and roast red peppers.
- Preheat oven to 375F.
- Line a baking sheet with foil, then lay prosciutto slices down flat, overlapping slightly if necessary.
- Bake for 15-20 minutes, or until dark red and very crispy-looking. Remove from oven and allow to cool entirely.
- Break prosciutto slices into uneven-sized shards (about 3 pieces from each slice), large enough to hold the toppings.
- Arrange prosciutto chips on a serving platter, then carefully add about 1/4 teaspoon of pesto, a small slice of mozzarella and a piece of red pepper to each one (see photo), garnish with a grind of black pepper and serve.