HOW TO MAKE HORS D'OEUVRES

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Hors de Oeuvres-San Daniele Prosciutto, Asparagus and Grana Padano Gratin










Hors de Oeuvres-San Daniele Prosciutto, Asparagus and Grana Padano Gratin

A great party hors de oeuvres recipe to try !
Party Hors de Oeuvres recipe Ingredients:

* 20- 30 asparagus spears, lightly peeled
* 12-18 sliced San Daniele Prosciutto
* 1 cup grated Grano Padano cheese
* 3/4 cup dried bread crumbs
* 1 cup soft sweet butter
* 1 ground black pepper, salt

Party Hors de Oeuvres recipe Instructions:

1. Combine soft butter, grated Grano Padano Cheese and bread crumbs to make Grana Padano Butter.
2. Par cook asparagus. Cool. Arrange on an oven-proof platter - season with salt and pepper.
3. Spread Grana Padano Cheese Butter over asparagus evenly.
4. Place under broiler in oven and allow to brown evenly.
5. Place asparagus on serving plates and drape San Daniele Prosciutto slices on top and the party hors de oeuvres recipe is ready to serve. Enjoy the party !
abalone-hors-d oeuvres

1 comment:

  1. Thanks for the recipe!!! Love it. Fresh or frozen local abalone is cheaper but will never give the same taste, flavor and texture as canned abalone. I love the flavor and taste of canned abalone and one day I want to eat abalone like 'abalone kings' do: braised in sauce and served whole, like a steak, washed down with a good white wine. Cut with a knife and fork of course. Meantime, it's still cheaper to slice abalone thinly and share with the family. I love this dish. It's such a special treat

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