When we were visiting my in-laws recently, we got talking about cheese. Most every night before dinner, we enjoy cheese and crackers when we are with them. Given the flavor journey I have been working on with Sargento Cheese, it was only natural that we talked about cheese a little more than usual!
One evening, we started talking about new and different ways to enjoy cheese. The guys had all sorts of crazy ideas, such as sprinkling a whole lot of cheese in a frying pan and, well, frying it. Truth be told, that concept is not all that crazy. It works. I actually make Cheese Crisps this way, and through previous experiments, have found this works with more cheeses than one might think and can be done in the microwave.
My husband suggested grilling the cheese. While we have grilled a particular variety of cheese called haloumi, I assured him that most other cheese would simply melt through the grill grates! But that got me to thinking about what I could wrap around Sargento’s snack cheeses for an easy hors d’oeuvre. Prosciutto seemed like the perfect cover for both practicality and taste. It could be wrapped easily to encase the cheese and, I hoped, become a little crispy before the cheese became completely gooey. A little gooey, of course, was the idea! I hoped the cheese would be contained by the prosciutto and create a sort of modern take on a mozzarella stick.
As it turned out, this simple combination was a complete hit with the kids and adults. These are easy to prepare in any quantity and make a great last-minute appetizer when company comes. Since one of my trends is bitter greens, it occurred to me I could put a hint of fresh herbs between the cheese and the prosciutto. I couldn’t quite make mustard or turnip greens work with this one…maybe I just didn’t want to! But even if you skip the greens altogether, I think you will enjoy!
- Sargento String Cheese, very cold (could also use Provolone Mozzarella or variety of choice)
- Prosciutto, very thinly sliced (2 pieces for every 1 string cheese)
- Optional: fresh basil, slivered
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Unwrap the cheese, and cut each stick in half so you have two short pieces.
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Wrap one piece of prosciutto around each cheese half, being careful to completely cover all the cheese, including the ends. If you have small pieces of prosciutto that break off, use those to shore up the ends. The prosciutto is “sticky” enough that you should not have to secure with a toothpick. If desired, you may place a small amount of the slivered basil between the cheese and the prosciutto.
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Grill over medium heat, turning frequently, until the outsides become slightly crisp and the cheese becomes gooey. This will only take a couple of minutes.
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Remove to a platter, cool slightly, and enjoy!
- I find it easiest to work with prosciutto within the first couple days of purchasing. Because the slices are so delicate, they tend to stick to one another and tear more easily after they have sat in the fridge for a few days. Fresh pieces of prosciutto will separate easily and, thus, be less likely to tear. In turn, the cheese will not be as likely to ooze out.
Wrapped and ready to grill
Yum!
Delicious! I served it over a bit of arugula and pimento and drizzled balsamic reduction over rolls!
That sounds like a fantastic way to serve these, Kathy. I’m so glad you enjoyed and appreciate your comment!
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These were amazing, thank you for the idea!
Awesome, Holly! So glad they were a hit.
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This is my go-to for asparagus on the grill. Looks totally delicious and will try with 1/2 sticks of cheese and 1 slice prosciutto.
That will be a delicious combination. Thanks for mentioning!
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Can these be done in the oven? If so, what temp and for how long?
I have only made these on the grill, Debby. If I were to try in the oven, I would probably broil them, watching closely and turning as the prosciutto gets crisp. The trick is to crisp the outside before the cheese becomes too gooey. As an option, you could put them on a very hot skillet and try it that way. They are good….if you try, I hope you enjoy!
Headed to the store then to the grill. Thanks!
I wrapped the cheese first with a whole basil leaf, then the prosciutto. Helped to keep the cheese from oozing.
Great idea…thanks so much for the comment, Allison!
Clever yet simple. Will definitely include this on my to do list!!!!
Wow! What a great idea. I am now all set for Hors d’oeuvres for Saturday night. Thank you!
Happy to help!
🙂
Ann, this is fabulous! I’ll be pinning and sharing! Also, I bet it would be good with strips of e dried tomato or roasted red pepper, or basil. Or all three combined!
Thank you, Brianne, and I agree. All those additions would be delicious!