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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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