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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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