This Parma Ham sponsored post is about helping you with some holiday entertaining ideas.
What does “entertaining” mean to you? Take a moment and think of what comes to mind.
The best advice I have is that, when it comes to holiday parties, nothing beats the power of planning.
Begin early:
- Set the Date
- Make a Guest List
- Get the Word Out Early
- Plan the Food and Drinks
- Decide the Set Up for Beverages, Food and Decorations
- Set Aside Time for Shopping, Preparing the Food, Cleaning and Decorating
- Once the Doorbell Rings Have Fun
Holiday appetizer recipes are a must-have in your party plan book. They help tide over your guests until the main event or make for great eating on their own, along with a few cocktails and some desserts. Simple finger foods work the best. Instead of worrying about finding out whether anyone attending your party has a particular dietary restriction, prepare a variety of hors d’oeuvres that will suit any taste and diet. Make two or three meat-based dishes ( red meat and poultry), two fish dishes (one fish, one shellfish) and three vegetarian dishes (one with dairy, two without). You might consider gluten-free choices, as well.
Here is a tip – when Italians entertain guests, they are often greeted with a platter of prosciutto, crisp breadsticks and fruit. It’s an effortless but elegant crowd-pleaser that you can put together quickly. The famous Prosciutto di Parma brand is the one to use for this dish.
Prosciutto di Parma has been produced in Parma, Italy for at least two thousand years, gaining recognition in 100 BC when Cato the Censor remarked on the extraordinary flavor and sweetness of the ham. Its production follows the same traditions, today, as the ones used then. By law Prosciutto di Parma can only be made in the hills around Parma where the unique conditions of the Parma region have made it possible to produce ham of the highest quality. All Parma Ham authorized producers must be located within the geographical boundaries of the Parma region and meet the requirements set by the Consorzio, in order to receive the official certification mark – the Parma Crown. Through the long and carefully controlled curing process, the meat becomes tender and the distinctive aroma and flavor of Parma Ham emerges. This year the Consorzio del Prosciutto di Parma is celebrating its 50th Anniversary.
Parma Ham is a naturally gluten free product, so are the recipes I developed for this post. If you’d like to try something more impressive for your guests, try one of these Parma party bites at your next party.
Stuffed Vegetables and Parma Ham
You can double the recipe or use all mushrooms or use all mini bell peppers.
Makes 36 appetizers
Ingredients
- 1/2 cup ricotta cheese (8 ounces)
- 1/2 cup cream cheese, at room temperature
- 2 tablespoons sundried tomatoes, finely chopped
- 1 teaspoon minced fresh basil
- 1 clove garlic, minced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper to taste
- 12 mini bell peppers
- 12 mushroom caps
- Extra-virgin olive oil
- Prosciutto di Parma slices cut into 1 inch squares (about 5-6 slices)
Directions
Preheat the oven to 350 degree F. Cut the bell peppers in half, lengthwise; remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some olive oil. Place the peppers on a baking sheet skin-side down.
Remove mushroom stems (reserve for another use) and brush mushroom cavities lightly with olive oil. Place them on the baking sheet with the peppers. Roast in the oven for 10-12 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
While the vegetables are roasting, prepare the stuffing.
Place the cream cheese, ricotta, sundried tomatoes, basil, garlic, Parmigiano-Reggiano cheese, salt and black pepper in a bowl or in a processor and mix until creamy. Refrigerate until ready to make the appetizers.
Heat the oven to 400 degrees F.
Stuff the peppers and mushroom caps liberally with the filling and place them back on the baking sheet. Bake about 8 minutes.
Change oven setting to high broil and bake an additional 2 minutes, until the top of the cheese stuffing begins to brown. (If they’re already brown at this point, you can skip the broiling).
Top each pepper and mushroom with a square of prosciutto. Serve immediately.
Parma Ham-Wrapped Shrimp
Makes 18 appetizers
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 garlic cloves, minced
- 18 extra-large shrimp, peeled, deveined
- 18 thin slices prosciutto
- 18 fresh basil leaves
- 18 bamboo skewers, soaked in water 30 minutes
Directions
In a bowl, gently combine the shrimp, olive oil, lemon juice, honey and garlic and marinate for 5 minutes.
Place 1 prosciutto slice on your work surface, short end parallel to the edge. Place 1 basil leaf at the short end of the prosciutto slice. Place 1 shrimp on top of the basil leaf. Roll up shrimp in the prosciutto. Thread shrimp on a skewer.
Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
Prepare barbecue grill (medium-high heat) or preheat a broiler. Grill or broil wrapped shrimp until opaque in the center, turning frequently, about 6 minutes. Transfer to a platter. Serve hot or at room temperature.
Herbed Frittatas with Prosciutto di Parma
Makes 36 appetizers
Ingredients
- 8 eggs
- 2 tablespoons water
- 1/2 cup chopped, seeded, drained tomato
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup chopped fresh herbs (chives, tarragon, parsley, basil, etc.)
- Salt and pepper to taste
- Prosciutto di Parma, about 12 slices
Directions
Preheat oven to 350°F. Grease an 8-inch square baking dish.
Dry the chopped tomatoes on a paper towel.
Beat eggs and water with wire whisk in a medium bowl. Stir in tomato, 1/2 cup of the cheese and the herbs.
Pour into the prepared baking dish and sprinkle with the remaining 1/2 cup cheese.
Bake 30 minutes or until puffed and golden brown. Cool.
Loosen the sides of the frittata with a spatula and gently turn it out onto a cutting board.
Cut the frittatas into 1-inch squares and top with a piece of prosciutto. Serve at room temperature.
MAKE AHEAD: The frittatas can be baked up to 3 hours ahead.
Follow Parma Ham on Twitter for a chance to win $50 worth of the world’s most famous ham. Click on the banner below to participate. This post is a collaboration between the blogger and Parma Ham.
Related articles
- Healthing up holiday entertaining: Prosciutto di Parma Caramele appetizers (thismamacooks.com)
- Behind the Scenes: How Prosciutto di Parma is Made (seriouseats.com)
- A Fall Bolognese Style Dinner (jovinacooksitalian.com)
- Parmigiano Reggiano, Prosciutto di Parma, and balsamic vinegar! what more can you ask for. (nclinton517.wordpress.com)
- Grilled Figs with Prosciutto and Gorgonzola (eatdrinkandbemerryproductions.me)
- http://jovinacooksitalian.com/2012/10/03/the-cuisine-of-italy-bologna/
- Appetizer: Roasted Apricots with Prosciutto & Goat Cheese (alacartekitchenblog.wordpress.com)
- Parma ham and red pepper frittata (keepcalmandlivehealthy.wordpress.com)
Animalcouriers
The frittata/prosciutto combination looks rather splendid.
Jovina Coughlin
It is a delicious appetizer and pretty easy to pull together. My husband is my taster and he liked every one of them.
Animalcouriers
😀
spicegirlfla
Preparing easy, simple appetizers like these are exactly what I love! I could even make a meal out of them! What is even better, is that I have all the ingredients on hand to prepare all of your recipes!!! I’m planning on that frittata for my next women’s bible study!!
Jovina Coughlin
That is great. I love appetizers, too instead of a meal. I try to use ingredients that you can find everywhere. I hope your friends like this appetizer. Thank you so much for your feedback.
Pam
Bookmarked! I love every single recipe.
Jovina Coughlin
Thanks Pam. These recipes may come in handy over the holidays.
Karen Pavone
Oh my goodness! Those stuffed vegetables and frittata with parma sound fantastic! Think I’ll include the frittata on my Thanksgiving appetizer list :>)
Jovina Coughlin
I appreciate your feedback, Karen. Let me know how your guests like the fritatta.
Mari Corona
A total must try great share!!!
Jovina Coughlin
Thanks so much Mari
Wendie Donabiew
THese all sound fabulous….I’m particularly interested in the shrimp wrap and the frittata.
Jovina Coughlin
Thanks Wendie. My husband loved the shrimp .. said it was a real keeper!
Peter S
When I was in Italy I ate prosciutto as often as possible!
Jovina Coughlin
That was a real treat. In the US, it is not so easy to find the authentic version.
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Melissa Miller (e1ght30)
I absolutely LOVE prosciutto. Figs wrapped in prosciutto and stuffed cherry peppers with prosciutto and either parmesan, hot pepper cheese or mozzarella are great. Thanks for sharing these recipes. I will definitely be making a few. Stopping by from SITS!
Jovina Coughlin
Sounds delicious.