Preparing appetizers that can be made ahead or serving quickly prepared appetizers make entertaining for the holidays much easier. Here are a few of my favorites.
This stuffed bread recipe can be made ahead and reheated just before serving time.
2 (one pound) pizza dough balls, at room temperature
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border. Drizzle with a little olive oil.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, brush the seams with the beaten egg mixture
Place the Stromboli on one of the baking sheets. Complete the other dough in the same manner.
Cut four small slits in the top of the log. Cover the Stromboli with kitchen towels and let rise for 45 minutes.
Bake in the preheated oven for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking slightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree F oven for about 15 minutes.
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Serves 6 as an appetizer. This also makes a good spread for bruschetta.
1 1/2 pounds eggplant (1 large)
1 garlic clove, minced
2 tablespoons olive oil, plus extra for the baking pan
1 medium onion, finely chopped
2 ribs celery, finely diced
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped pitted Kalamata olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin on the bottom.)
Roast face down on foil lined baking sheet that has been sprayed with oil, about 20 minutes or until tender. Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil (or substitute vegetable broth) over medium heat in a large, heavy skillet. Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives and parsley and cook for an additional 5-10 minutes or until thickened.
Cool to room temperature. Drizzle with remaining olive oil and serve with your favorite Italian bread.
Quick and easy appetizers are a must for the holiday season. You don’t need to spend a lot of time preparing appetizers for your guests in order to get some great tasting snacks to serve at a holiday get-together. Keep simple ingredients on hand that you can quickly pull together for an appetizer. Below you will find some suggestions for quick but delicious appetizers.
Tomato Pesto Flatbread
8 to 10 servings
- 1 pound fresh pizza dough
- 1/3 cup tomato pasta sauce or pizza sauce
- 1/3 cup sliced pitted Kalamata olives
- 1-1/2 cups shredded mozzarella cheese
- 2 tablespoons basil pesto
- 1/2 teaspoon crushed red pepper flakes
Heat the oven to 400 degrees F.
On a floured surface, roll out pizza dough to a large square about 12 inches long and 12 inches wide; place on a cookie sheet. Spread pizza sauce evenly over the dough; top with olives and cheese. Use a teaspoon to drop dots of basil pesto over the pizza. Sprinkle with pepper flakes.
Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Cut into 3 inch squares and serve immediately.
Cheddar Stuffed Mushrooms
- 16 large button or cremini mushrooms, each about 2-inches in diameter
- 3 tablespoons butter
- 1/3 cup finely chopped onion
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded Cheddar Cheese
- 1/4 cup panko bread crumbs or gluten free panko bread crumbs
- 1/4 cup chopped fresh parsley
Heat the oven to 350 degrees F.
Remove mushroom stems from the caps and finely chop the stems. Melt butter in a medium skillet. Brush some of the butter over the mushroom caps; place cap side down on a rimmed baking sheet.
Add chopped stems, onion and garlic to the remaining butter in the skillet; sauté until golden brown and tender, 7 to 8 minutes. Remove from the heat; stir in salt and pepper
Mix the cheese with bread crumbs and parsley in a medium bowl. Add stem mixture; mix well. Mound into mushroom caps, pressing down to use all the crumb mixture.
Bake 13 to 15 minutes or until heated through. Serve warm.
Saucy Cream Cheese Appetizer
- 1 (8 ounce) block cream cheese
- 3 tablespoons mango chutney
- 1 tablespoon sliced almonds, toasted
- 3 tablespoons hot or medium salsa
- 1 tablespoon chopped fresh cilantro
- Whole grain or multi-grain crackers
Cut the block of cream cheese in half crosswise. Place on two small glass or microwave safe serving plates. Place plates in a microwave oven and cook at high power 15 seconds (or let stand at room temperature until slightly softened).
Spoon chutney over one brick; top with almonds.
Spoon salsa over the other brick; top with cilantro.
Serve as a spread with the crackers on an attractive cheese board.
Blue Cheese Puffs
- 1 cup whole milk
- 1⁄2 cup water
- 1⁄4 cup butter
- 1⁄2 teaspoon kosher salt
- 1-1⁄2 cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 5 large eggs
- 4 ounces blue cheese, crumbled (1 cup)
- 2 tablespoons finely minced fresh chives or 2 teaspoons finely chopped fresh thyme
Heat oven to 425 degrees F.
Combine milk, water, butter and salt in a medium, heavy bottomed saucepan; bring to a boil over high heat, stirring until the butter has melted. Add flour all at once; reduce heat to medium and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, and then remove the pan from heat.
The dough will be thick, smooth and shiny and should not be brown. Beat in 1 egg at a time, beating very well after each addition. Fold in the blue cheese and black pepper with a spatula.
Transfer dough to a pastry bag fitted with a 1/2-inch round tip (or use a heavy plastic bag with a 1/2 –inch cut from one corner.) Pipe dough into 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, onto parchment-lined baking sheets or cookie sheets 1 inch apart.
Bake 10 minutes at 425 degrees F. Rotate the pans on the oven racks; reduce heat to 350 degrees F. Continue baking until deep golden brown, about 15 minutes. Serve warm or at room temperature on the same day they are made.
Turkey Meatballs with Mustard Dip
- 1 slice bread, torn into 2-inch pieces
- 1/4 cup low-fat milk
- 1 onion, quartered
- 1 red bell pepper, seeded and quartered
- 2 cloves garlic
- 1 pound lean ground turkey
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon grainy Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cooking spray
- 1/3 cup Greek yogurt
- 1/4 cup light mayonnaise
- 4 teaspoons grainy Dijon mustard
Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
Place onion, red bell pepper and garlic in the food processor and pulse until finely chopped; stir into bread mixture.
Add turkey, egg, parsley, 1 tablespoon mustard, salt and pepper to the bread crumb mixture and mix well.
Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
Mix yogurt, mayonnaise and the 4 teaspoons mustard together in a bowl; serve alongside meatballs.
What kinds of appetizers should you serve on Thanksgiving or before other holiday dinners? What kinds of appetizers you serve depends on how much you want to spend and what type of event you’re cooking for. Don’t think, however, that appetizers have to be fancy and unusual. It’s best to lean toward the practical side and serve appetizers that most people like.
For a formal or semi-formal party: Serve such items as chilled shrimp with a dipping sauce, oysters on the half shell, mini quiches, stuffed mushrooms, finger sandwiches, tartlets, baked brie with crackers and cocktail meatballs.
For home-style parties: Serve various chips and dips, meat and cheese trays, cracker trays, cocktail sausages, cheese balls, chicken nuggets and veggies.
Generally, serving appetizers is a good idea. Appetizers give guests something to do, while waiting for dinner.
This time of year, however, can turn into an eating frenzy. Cocktails, dips laden with fat, fried food and lots of sweet desserts can be the usual fare. Not exactly healthy. While you don’t necessarily have to eat like you are dieting, remember that you may be eating a lot more calories at these holiday parties than you really want or need. Thanksgiving dinner alone can be over indulgent. You, also, want appetizers that won’t ruin your guests appetites for the main event.
Appetizers are just that – a little something in anticipation of the main meal. They should not be the main meal, unless this is a cocktail party where dinner will not be served.
Some tips on creating healthy but good tasting appetizers:
Don’t overlook the power of a good vegetable tray, especially served alongside a low-fat dip with great flavor. Here is a tip for giving the vegetables good taste – boil the vegetables for one minute in abundant salted water, drain, chill in ice water, drain and dry the vegetables. Chill in the refrigerator.until serving time.
It’s easy to go overboard when it comes to pre-dinner cheeses. Serve lower fat cheeses like Swiss, fresh mozzarella or well aged Italian hard cheeses that can be eaten without crackers.
Wrap small pieces of cheese or fruit in pieces of prosciutto for a delicious appetizer.
Healthier fresh salsas and bean purées or hummus make for smart dips. Serve baked snacks instead of fried.
Popcorn is a healthy whole grain and can be dressed up with flavorful herbs and spices for a special-occasion treat.
For recipes that call for a cup of regular mayonnaise, blend 1/2 cup of light mayonnaise and 1/2 cup of fat-free sour cream or Greek yogurt. You’ll cut more than 1,000 calories and more than 130 grams of fat for every 1 cup.
Nuts are an excellent party snack, especially almonds or walnuts because they offer the best health benefits. They are a great protein source and the fat in them will help keep you fuller and not as tempted to binge.
Be mindful of what drinks you choose and be careful not to go overboard—especially during the appetizer course. Remember, too, that the size of the glass and serving makes a big difference. A serving of wine is 5 oz.
Here are some easy appetizers you may like to prepare for your future holiday gatherings.
Good on a vegetable tray.
Yield: 1 1/2 cups
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained or one package of frozen artichoke hearts, defrosted
Combine all ingredients in the bowl of a food processor. Pulse until smooth.
Crab Stuffed Mushrooms
- 16 small cremini mushrooms, stems removed
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- Kosher salt
- 1 tablespoon butter
- 1 shallot, minced
- 8 ounces lump crabmeat, picked over
- 1/4 cup dry white wine
- Finely grated zest and juice of 1 lemon
- 1/4 cup finely chopped fresh parsley
- Freshly ground pepper
- 1/4 cup panko (Japanese breadcrumbs)
- Lemon wedges, for serving
Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil, the garlic powder and season with salt. Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
Heat the remaining 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the shallot and crab meat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Add the lemon zest, juice and parsley. Season with salt and pepper. Remove the skillet from the heat and push the crab mixture to one side of the skillet; let any excess juices collect on the opposite side.
Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.
Chicken Salad Stuffed Cherry Tomatoes
- 2 (8-ounce) boneless, skinless chicken breasts
- Chicken broth
- 16 cherry tomatoes
- 2 Granny Smith apples
- 1 teaspoon lemon juice, to keep apples from turning brown
- Salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 3 tablespoons light mayonnaise
- 2 teaspoons chopped fresh parsley leaves
- 16 very small leaves rosemary, for garnish
Poach chicken in enough chicken broth to just cover the breasts for about 8 minutes or until an instant-read thermometer in the thickest part of the meat registers 165°F. Set aside to cool.
Carefully cut off a thin slice of the top of the tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.)
Peel apples, remove core and chop fine and coat in lemon juice.
Finely chop cooled chicken, season with salt and pepper and cinnamon, stir in mayonnaise and chopped parsley, mixing well.
Spoon chicken salad into tomatoes and garnish with the rosemary leaves. Chill until serving time.
Broiled Shrimp with Caper Sauce
This recipe is easily doubled.
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup large capers, drained and finely chopped
- 1 small shallot, finely minced
- Kosher salt and freshly cracked black pepper
- 12 extra-large shrimp, about 1 pound, peeled, deveined, tail left on
- 3 tablespoons good olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper
Preheat the broiler.
To make the sauce: In a small bowl, stir together the yogurt, capers, shallots and season with salt and pepper, to taste. Let stand to allow flavors to mingle.
To make the shrimp: Mix shrimp with oil, lemon juice, garlic, oregano and season well with salt and pepper. Place shrimp on a broiler pan.
Broil the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side. Serve with the sauce.
- One 15- to 16-ounce can low salt chickpeas, drained and rinsed
- 1 small onion or 2 scallions (white and light green parts), roughly chopped
- 2 garlic cloves, smashed
- 3 tablespoons roughly chopped flat-leaf parsley
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- Juice of 1 lemon, divided (3 tablespoons)
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- Hummus, tzatziki or tahini sauce as a condiment
Preheat oven to 450°F and set racks in upper and lower thirds of oven. Grease or line 2 baking sheets with parchment or foil.
Combine the chickpeas, onion, garlic, parsley, spices, flour, baking powder, half of the lemon juice, 1 tablespoon olive oil and salt and pepper to taste in a food processor. Pulse until well combined but mixture is still relatively coarse. You do not want a puree.
Using your hands or a small cookie scoop, shape the mixture into about 24 balls (roughly 1½ inches in diameter) and arrange on the the prepared baking sheets. Flatten each slightly and brush the tops with the remaining olive oil.
Bake for 10 to 12 minutes, then turn patties (rotating the trays when you take them out) and bake for another 10-12 minutes or until brown. Serve with hummus or yogurt sauce..
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.
- 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
- 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)
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
- 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
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
- 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
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.
- 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)
- Appetizer: Roasted Apricots with Prosciutto & Goat Cheese (alacartekitchenblog.wordpress.com)
- Parma ham and red pepper frittata (keepcalmandlivehealthy.wordpress.com)