I will begin by admitting, this is my husbands recipe. He wears the chef hat in this house, and I for one, am A-OK with that! Baking is definitely more my thing, and he would really rather not. It works out for everyone! Hubby threw together this DELICIOUS appetizer after trying something similar at Bertoldi’s a few years ago. It is simple, savory and oh so YUM.
All you need is:
1 package of pre-sliced prosciutto
1 container of bocconcini (with eight medium sized rounds)
1 small can of tomato paste
Balsamic vinegar to taste
I was in charge of picking up the ingredients for this batch and accidentally grabbed the flax-seed oil bocconcini. You don’t need this version of cheese, but if you want the flax-seed, go nuts!
The containers of medium-sized bocconcini and packages of prosciutto usually have the same amount of items in them. You will be able to make 8 servings with this recipe.
Remove one strip of prosciutto from the package at a time and place one cheese round on top of each strip, be sure to shake any excess oil from the bocconcini first.
Roll each bocconcini in the prosciutto strips. You won’t need to secure them in any way, as soon as the cheese begins to melt it will hold the entire roll together. Distribute all the wraps evenly on a cookie sheet and set them aside. We don’t oil the cookie sheet in any way, it seems the fats and oils in the meat and cheese keeps the wraps from sticking.
Now to make your sauce. Empty one can of tomato paste into a bowl and add in three tablespoons of the balsamic vinegar of your choice. We used the smoked balsamic from Olive Me and CO this time, and I really enjoyed the smokey taste it added.
The amount of balsamic you use will depend on your taste. We use about 3 tablespoons, but this has quite a tang to it. Test it one one tablespoon at a time, if you want more control over the taste.
Stir the tomato paste and balsamic until throughly combined. Use a teaspoon to scoop a dollop of your sauce on to each wrap. Again, the amount you use will depend on your taste, but I find a little less than a teaspoon for each wrap is just right.
Place the cookie sheet into an oven preheated to 450 degrees. The wraps will only take a few minutes, as you are really only melting the cheese inside. I usually check on them in 8-10 minutes and decide if they need any more time at that point. Once they are good and melty (yes, that is the technical term) you can remove them from the oven and enjoy!