Mortadelle farcie à l’artichaut et au bocconcini

INGREDIENTS

  • 12 tranches de Mortadelle San DanieleMD
  • 6 artichauts marinés, coupés en moitiés
  • 6 boules de bocconcini, coupées en moitiés
  • 1/4 tasse (60 ml) de pesto préparé
  • 2 c. à table (30 ml) d’huile d’olive Mastro®

Directions

  • Laisser tremper 12 brochettes en bois dans de l’eau froide pendant 30 minutes. Disposer les tranches de mortadelle sur la surface de travail. Placer un morceau d’artichaut et une moitié de bocconcini au centre d’une tranche de mortadelle. Plier les côtés et rouler pour faire tenir la garniture. Insérer sur une brochette en bois. Répéter avec le reste de la mortadelle, des artichauts ou du bocconcini.
  • Préchauffer le gril à feu moyen; bien graisser la grille. Fouetter le pesto avec de l’huile d’olive; badigeonner chaque ballot. Faire griller, tourner au besoin, pendant environ 5 minutes ou jusqu’à ce que les marques de la grille se dessinent clairement et que les ballots soient complètement chauds. Disposer sur un plat de service; servir immédiatement.
  • Conseil : Transformer ce hors-d’œuvre en repas léger en le servant avec une baguette grillée et une salade verte croquante.

Products in this recipe


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No matter the occasion, there's a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!

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Spooky, yet delicious 👻

Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!

Scroll down for @satisfyingspoonful's recipe and save this Reel to come back to!

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Serves: 5 - 10

Ingredients:

1 package (200g) Bocconcini cheese (10 Bocconcini balls)
2 Tbsp honey
1 tsp Calabrian chilli paste
10 slices Prosciutto, thinly sliced
5 pimento stuffed olives, cut in half widthwise or thinly sliced

Instructions:
Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.

Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.

Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices. 

Transfer the Eyeballs to a serving platter or plate, leaving a little space between them. 

Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.

Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!
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To fully savour its flavours, pair sliced salami with grilled vegetables! The earthy flavours of grilled artichoke will stand up to the rich, bold flavours of salami, resulting in the perfect bite ❤️ Add crunch with grilled bread, and sweetness with figs! 

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