Ingredients:
- 1 pound small Brussels sprouts, rinsed of any dirt
- 2 tablespoons extra-virgin olive oil
- 1/4 pound thinly sliced prosciutto
- 1 pinch coarse salt and freshly ground pepper
DIRECTIONS
- Preheat oven to 400.
- Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
- Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
- Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
- In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
- Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
- Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
- Continue until you have about 32 mini skewers.
- Arrange on a platter and serve immediately.
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