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Prosciutto Wrapped Mozzarella

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Prosciutto Wrapped Mozzarella




  • 12 1-oz. squares whole-milk mozzarella cheese

  • 12 slices thin prosciutto, trimmed to fit mozzarella

  • beer batter (see recipe below)

  • 1 cup seasoned flour

  • oil, enough for frying

  • pesto of your choice

  • marinated red bell pepper (see recipe below)

  • tapenade (see recipe below)

  • 12 crackers


Beer Batter


  • 1 egg

  • 1 12-oz. bottle beer

  • flour, enough to thicken to pancake consistency


Marinated Bell Pepper



  • 2 red bell peppers, broiled and peeled

  • 1 tsp garlic, chopped

  • 1 oz. olive oil

  • 1 tsp lemon juice

  • salt, to taste

  • 1 tsp red wine vinegar


Tapenade



  • 4 oz. kolamata olives

  • 4 anchovy filets, rinsed, minced

  • 1/2 tsp garlic, chopped

  • 1 oz. olive oil

  • 3 cherry peppers, seeded, diced

  • 1 tsp lemon juice

  • 1 oz. capers

  • 1 scallion, diced


Wrap mozzarella cheese with prosciutto. Dip in batter and dredge in seasoned flour.

Heat oil to 350 degrees in large sauce pot.

Fry cheese for 1 minute, or until golden brown.

Serve with crackers, sauces and peppers.



















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