Saturday, December 29, 2012

Prosciutto Wrapped Feta

On Christmas day, my very best friend turned 30, and tonight we had her birthday party.  Even though she is a decade younger than I am, we are so connected and similar in many ways.  She has a lot of quirks, as do I, which means that we can poke fun at each other because we understand one another.  She knows most of my secrets, my moods, my many opinions, my good side and bad, and still likes me.  In short, she gets me, and for that I am truly grateful! 

Because my friend, Michelle, is as beautiful inside as she is out, we, her friends, wanted to do something special for her on this milestone birthday.  She loves good food just as much as I do, so it was a lot of fun to plan the menu.  We decided to stick with a theme of appetizers, and let me tell you, there was no shortage of wonderful food!  I made spinach, bacon and pecorino romano stuffed mushroom caps, finger sandwiches with rye bread, garlic cream cheese spread, onion and alfalfa sprouts topped with sundried tomatoes, pimentos and chives, and the prosciutto wrapped feta.  These recipes will work their way into the blog later this week.  For now, on to the recipe.

Here's your Cast of Characters:

1/2 Pound prosciutto slices
Fresh basil
Fresh chives
Fresh Italian parsley
Block of feta cheese
Olive oil

Cut the feta into slices, then matchsticks.

Be very careful with the feta, it will crumble easily.  Take your slice of prosciutto, and tear it into 4 - 6 pieces.

Place a leaf of basil on the prosciutto, followed by a folded chive stalk and a couple of Italian parsley leaves.

Wrap a matchstick of feta very carefully.

For a Caprese version:

Fresh Basil
Sundried tomatoes halves
Mozzarella pearls

Cut tomato halves in half.  Layer prosciutto, basil, tomato and mozzarella.

Roll into a ball.

Just before serving, drizzle a little olive oil over all.