Just the word ‘nibble’ fills me with a kind of girlish glee. I love the guilt free abandon of it all. Nothing that can be described as a ‘nibble’ can possibly be bad for you for goodness sake! Plus, nibbles tend to come in groups and I’m all for variety in my food. I love nuts for sure, but I also enjoy a good olive, perhaps some blini or even a crostini. Perhaps a Cheesy Prosciutto Puff?
So read on my little vol-au-vents and I shall share with you the secret (or now, not so secret) recipe for Cheesy Prosciutto Puffs (squeee!) They’re bite-sized pieces of puffy heaven that really pack a Mediterranean punch. Flaky pastry; as light as air, a slight tang of pesto with beautiful Prosciutto adding depth and Grana Padano cheese, an extra richness that makes them really elegant and completely indulgent.
I’m confident that you’ll want to make some of these little babies for your next summer gathering…and that your guests will thank you for it!
1 x 320 g packet of ready-rolled puff pastry
4 tbs pesto
1 pack of prosciutto
75 g grated Grana Padano Cheese
1 egg, beaten
I was recently sent some beautiful samples of Grana Padano cheese and Prosciutto di San Daniele. To be honest, they were both so good that very little would beat just eating them au naturel (no, I’m not being paid to say that – promise!) but that would have made for rather a dull post so I tried to come up with a recipe that would show off the beautiful flavours and allow them to compliment each other. I hope that’s what I’ve done… 🙂
I also had help from Mary Berry and her fantastic book Mary Berry Absolute Favourites, where her Cheesy Cheese Spirals gave me the idea for the recipe above.
What are your favourite summer party nibbles? Let me know in the comments below!
This is one of those wonderful recipes that is pure simplicity to prepare (with just 6 ingredients, how could it be anything else?), but absolutely full of flavour. It’s also a little bit different, which delights something in me which strives to be unpredictable.
‘Yes, Colette. It’s different and I don’t know when I’d ever really eat it…’
Aha! I thought I sensed you were a little unsure… let me put your mind at rest. There are loads of great ways to eat this gorgeous little pâté. You’ll soon wonder where it’s been all your life. 🙂
Once prepared, the smoked mackerel pâté can be popped into a jar and taken on a picnic to be served with crusty bread and a glass of crisp, cool white wine.
More for your picnic…. My Pesto, Chicken, Sweet Pepper & Mozarella Picnic Loaf
Why not use a pastry cutter to shape some little toast circles, then pop a teaspoonful of the pâté on top with a slice of cucumber or radish, for a delicious little nibble to serve with drinks?
The great thing is, that this is so easy to make, that you needn’t feel like you should only make it for a special occasion. Whip (pardon the pun) up a batch at the start of the week and keep it in the fridge. This makes a gorgeous lunch on the run, just slathered on a couple of slices of toast!
Alternative light lunch… Quick Quesadillas
Always on the lookout for healthy ways to snack? Something to swap for the bars of chocolate and the packets of crisps? Well, a little bit of smoked mackerel pâté with some chopped carrots and celery for dippin’ are just what you need!
You know those meals that are are really special? The ones you spend hours preparing but it’s totally worth it because they’re such a treat?
Well this isn’t one of those.
Instead, do you know those dishes which can be whipped up in a flash but when presented to your eager diners, will be met with ‘ooohs’ and ‘aaaaahs’ and ‘how lovelys!’ The reason being that sometimes the food just speaks for itself. Sometimes, beautiful, fresh and perhaps unusual ingredients can make a dish just as special (if not more so), without the need for endless toiling.
Happy days dear readers! This recipe, is one of those.
You will need:
50 ml extra virgin olive oil
Juice of 1/2 orange
1 tbs runny honey
1 tbs chopped fresh basil
1 stale small baguette, thinly sliced along the diagonal (approx 1/2 cm thick)
1 x 120 g soft, round goats cheese
3 small figs, finely sliced lengthways (you should get about 6 slices per fig)