Prosciutto Spirals with Balsamic Glaze
Do you ever pick up a cookbook, see a picture or read a recipe, and decide that you MUST own that book now? This is one of those recipes. My friend Jodi hosted a Pampered Chef party one spring and I went with the intention of only buying a cutting board. Well, I saw this recipe and photo in the Easy & Impressive Appetizers book and was compelled to get it. And it was worth it. I did get the cutting board too, it's in the photos!
The combination of the salty, meaty prosciutto, creamy cheese, tangy artichoke and freshness of the arugula and basil make a savoury combination.
These spirals are a little finicky but they can be made a day ahead. I have a couple of shortcuts from the original recipe. President's Choice Glaze with Balsamic Vinegar saves the step (and strong smell) of reducing the balsamic vinegar. President's Choice Artichoke & Asiago Tapenade can also stand in for the cream cheese and artichoke heart filling, but the flavour is a bit sharper than the original. The spirals will also contain a lot less dairy if you use the Tapenade, although they still contain some from the Asiago.
Prosciutto Spirals with Balsamic Glaze
¾ cup (175 mL) balsamic vinegar
4 ounces (125 gr) cream cheese, softened
1 can (14 ounces/398 mL) artichoke hearts in water, drained and coarsely chopped
2 tablespoons red onion, finely diced
2 tablespoons fresh basil leaves, finely chopped
16 slices prosciutto (about 8 ounces/250 gr)
2 cups arugula, loosely packed
Simmer vinegar in a small saucepan until reduced by half. Or skip this step (and that eye-watering smell) and use the Balsamic Glaze.
Prepare filling by whisking cream cheese until smooth, then adding the chopped artichokes, onion and basil and mixing well. A mini food processor works well for this step.
To assemble the rolls, place a sheet of plastic wrap on a cutting board or counter. Arrange 4 slices of prosciutto vertically on the plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of the artichoke filling over the prosciutto. Top with 1/2 cup of the arugula. I've also used shredded romaine in place of the arugula.
Starting at the side closest to you, tightly roll up the prosciutto like a jelly roll or sushi roll. Wrap up in the plastic wrap and refrigerate until ready to serve. The rolls can be made one day ahead. Repeat 3 times for a total of 4 rolls.
To serve, remove each roll from the plastic wrap and slice into 12 spirals, for a total of 48 spirals. Place on a serving platter and drizzle with balsamic glaze.
The combination of the salty, meaty prosciutto, creamy cheese, tangy artichoke and freshness of the arugula and basil make a savoury combination.
These spirals are a little finicky but they can be made a day ahead. I have a couple of shortcuts from the original recipe. President's Choice Glaze with Balsamic Vinegar saves the step (and strong smell) of reducing the balsamic vinegar. President's Choice Artichoke & Asiago Tapenade can also stand in for the cream cheese and artichoke heart filling, but the flavour is a bit sharper than the original. The spirals will also contain a lot less dairy if you use the Tapenade, although they still contain some from the Asiago.
Prosciutto Spirals with Balsamic Glaze
¾ cup (175 mL) balsamic vinegar
4 ounces (125 gr) cream cheese, softened
1 can (14 ounces/398 mL) artichoke hearts in water, drained and coarsely chopped
2 tablespoons red onion, finely diced
2 tablespoons fresh basil leaves, finely chopped
16 slices prosciutto (about 8 ounces/250 gr)
2 cups arugula, loosely packed
Simmer vinegar in a small saucepan until reduced by half. Or skip this step (and that eye-watering smell) and use the Balsamic Glaze.
Prepare filling by whisking cream cheese until smooth, then adding the chopped artichokes, onion and basil and mixing well. A mini food processor works well for this step.
To assemble the rolls, place a sheet of plastic wrap on a cutting board or counter. Arrange 4 slices of prosciutto vertically on the plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of the artichoke filling over the prosciutto. Top with 1/2 cup of the arugula. I've also used shredded romaine in place of the arugula.
Starting at the side closest to you, tightly roll up the prosciutto like a jelly roll or sushi roll. Wrap up in the plastic wrap and refrigerate until ready to serve. The rolls can be made one day ahead. Repeat 3 times for a total of 4 rolls.
 |
| Filled and ready to roll |
 | |
| All wrapped up |
To serve, remove each roll from the plastic wrap and slice into 12 spirals, for a total of 48 spirals. Place on a serving platter and drizzle with balsamic glaze.
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