Prosciutto Wrapped Mozzarella - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Prosciutto Wrapped Mozzarella







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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