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Bouchées de fenouil et de prosciutto

INGREDIENTS

  • 1 bulbe de fenouil
  • 3/4 tasse (175 ml) de ricotta
  • 2 c. à table (30 ml) de basilic frais haché
  • 2 c. à table (30 ml) d'olives noires hachées
  • 1 c. à table (15 ml) de ciboulette hachée finement
  • 1/2 c. à thé (2 ml) de zeste d'orange finement râpé
  • 1/4 c. à thé (1 ml) de sel et de poivre (chaque)
  • 12 tranches de Prosciutto San DanieleMD

Directions

  • Retirer les feuilles de fenouil du bulbe; hâcher et réserver. Recouper les extrémités du bulbe; détacher les couches les unes des autres, en éliminant la couche externe. Couper chaque couche en morceaux de 1 pouce (2,5 cm) de large.
  • Incorporer la ricotta, le basilic, les olives, la ciboulette, le zeste d'orange, le sel et le poivre; mettre une bonne cuillerée de ce mélange sur chaque morceau de fenouil. Saupoudrer des feuilles de fenouil réservées.
  • Couper chaque tranche de prosciutto en moitiés, dans le sens de la longueur. Replier doucement sur le mélange de ricotta et les feuilles de fenouil. Servir immédiatement ou couvrir et réfrigérer jusqu'à une journée.
  • Astuce : pour transformer ces bouchées de simple collation en hors-d'œuvre chics, garnir chaque morceau de fenouil d'une petite feuille de basilic, d'un quartier d'orange et de pignons grillés.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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Make this most of your time this March Break with this easy breakfast! You can even involve the kids to help wrap the croissants with cheese and Mastro®️ Prosciutto Cotto 🥐 Save this post to come back to when you need a delicious, simple brunch dish! Ingredients 1 container of pre-packaged crescent rolls 1 package (125 g) Mastro Prosciutto Cotto 16 thin slices of white cheddar cheese Directions 1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet. 2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough 3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto. 4. Roll up each piece of dough, from the wide end to skinny end of the triangle 5. Place on baking sheet with a bit of room between each crescent for it to expand 6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Tip: Swap your cheese for a Swiss or Brie for added flavour!

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Here`s the recipe - save this post to come back to when you need a unique serving idea!

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