Two simple ingredients are all you need for a fast, flavor-packed appetizer that is guaranteed to be the hit of the party!
When 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, people were contemplating 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, the concept is not all that crazy. It works. I have made Cheese Crisps that way, and through previous experiments, have found this works with more cheeses than one might think and can be done successfully 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.
The paper thin, salty ham 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, the simple combination was a complete hit with the kids and adults. Plus, the appetizer is easy to prepare in any quantity and offers a convenient, last-minute appetizer when company comes.
Since one of my trends on the aforementioned Sargent project is bitter greens, it occurred to me I could add a fresh herb 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 green element altogether, I think you will enjoy!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Prosciutto Wrapped Grilled String Cheese
Ingredients
- 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
Instructions
- Unwrap the cheese, and cut each stick in half so you have two short pieces.
- 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.
- Grill over medium heat, turning frequently, until the prosciutto becomes slightly crisp and the cheese is gooey. This will only take a couple of minutes.
- Remove to a platter, cool slightly, and enjoy!
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