Friday, January 25, 2019

Grilled Honey Glazed Tangerine & Prosciutto Crostini | Friday Night Bites

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. 


Makes 12 Crostini
  • 12 Slices of Baguettes
  • Olive Oil
  • Salt

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
  • Honey

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.

To assemble:
  • Ricotta
  • 12 slices of Prosciutto cut in half
  • 1 Container of Ricotta
  • Salt and Pepper
  • Rosemary Sprigs
  • Honey

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!

1 comment:

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