Friday Night Bites - woo hoo! A perfect bite with all of the tasty elements wrapped into a 2 to 3 bite wonder. It has smoky, salty, sweet, creamy, crunchy, savory and herbaceous goodness. The other beauty to this appetizer is that it is easy to make. Trust me.
With a new year, comes a time for reflection. What have you accomplished? What do you have yet to accomplish? Setting goals each year is a cathartic exercise and the best way to propel forward. One of my goals is to blog more and work on perfecting my photography skills. What are your goals?
I was chatting with a co-worker a few weeks ago and he could not stop raving about Maria Kondo, the organizing maven from Japan. I am pretty much a clean and neat freak, so I thought do I really need to invest in getting hooked on her Netflix series? Well I finally sat down to check it out last weekend. What a great show! The one thing I took away was her folding method for your drawers - I will be tackling that over the next month.
Okay - back to this Friday Night Bite. This Grilled Tangerine and Prosciutto Crostini is simple but packed a ton of flavors. The recipe below is rather loose but I know you can adapt it. Smile. This would be absolutely supreme with a glass of Sancerre or Sauvignon Blanc. Both would compliment the citrus on the crostini and the profiles of these wines.
GRILLED HONEY GLAZED TANGERINE AND PROSCIUTTO CROSTINI
Makes 12 Crostini
- 12 Slices of Baguettes
- Olive Oil
Brush each baguette slice on both sides with olive oil. Grill on each side until slightly charred. Remove and sprinkle lightly with salt. Let rest until cool.
- 24 Tangerine (Mandarin Oranges are a good substitute if needed) segments
Peel each tangerine, remove and extra pith and place into a bowl. Sprinkle honey over them and toss until all are coated. Place onto a hot grill or grill pan. Turn until you see char marks. Remove and let cool.
- 12 slices of Prosciutto cut in half
- 1 Container of Ricotta
- Salt and Pepper
- Rosemary Sprigs
Place all of the grilled crostini on a platter. Top each one with about a tablespoon or two of ricotta. Spread almost to the edge of each one. Sprinkle with salt and pepper. Top with prosciutto then 2 tangerine segments. Add a small rosemary sprig and drizzle with honey. Serve and enjoy!