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Saturday, January 29, 2011

Oregano and Prosciutto Pinwheels

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There are two extremes when it comes to appetizers. Those that are so ridiculously easy you feel embarrassed calling it a prepared appetizer (case in point: Harry & David's pepper and onion relish mixed with cream cheese and eaten with crackers...SO good!) and then there are those that take a little extra preparation. These oregano and prosciutto pinwheels definitely fall in the latter category.

Maggie was actually the one who put these together. It was a rather involved process, but she endured it after these pinwheels were highly requested from our husbands. Was the effort worth it? To me, yes, but I didn't have to make them...I just ate them :) These colorful little bites of pepper score major points for presentation, and they taste as good as they look. So next time you're willing to take an extra thirty minutes to prepare an extra-special looking appetizer, I suggest these!

One Year Ago: Butternut Squash Lasagna

Oregano and Prosciutto Pinwheels from The Essential Fingerfood Cookbook

-1 red pepper
-1 green pepper
-1 yellow pepper
-4 oz cream cheese, softened
-3/4 oz parmesan, grated
-2 green onions, finely chopped
-1/4 cup chopped fresh oregano
-1 tbsp capers, drained and chopped
-1 tbsp pine nuts, chopped
-12 thin slices prosciutto

1. Cut the peppers into quarters and remove the seeds and membrane. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Place in a plastic bag until cool, then peel.
2. Mix together the cream cheese, Parmesan, green onions, oregano, capers, and pine nuts.
3. Place the pepper pieces on the prosciutto slices and trim the prosciutto to same size. Remove the pepper and spread some cheese mixture on the prosciutto. Top with the pepper and spread with a little more cheese mixture. Roll up tightly from the short end. Cover and refrigerate for 1 hour, or until firm. Slice into 1/2 inch rounds and serve on toothpicks.