Brussels Sprout Prosciutto Bites

One can only eat so many bacon-wrapped dates or chorizo-and-cream-cheese-stuffed jalapeños.  Well, that’s not true but play along, okay?  We were invited to a New Years gathering, and I wanted to try a new appetizer, rather than my (delicious) standby’s.

My friend Kim sent me a link to 101 Bite-Size Party Foods, and that’s where I found a link to this fabulous recipe.  I had roasted Brussels sprouts for the first time on Thanksgiving, and I’ve been a convert ever since.  The prosciutto just adds

Brussels Sprout Prosciutto Bites

  • 1 lb Brussels sprouts
  • 1/4 lb prosciutto
  • Extra virgin olive oil
  • Salt and pepper

Heat the oven to 400ºF.  Rinse off the Brussels sprouts and cut them in half.  Toss them with olive oil and salt and pepper.  Arrange them face down (or face up) on a foil-lined roasting pan.  Roast for 20 minutes, then flip over, and roast for 10-20 more minutes.  You’ll probably be afraid you’re burning them, but you want them well-cooked and caramelized and well-browned around the edges.

Meanwhile, chop the prosciutto into chunks and cook in a skillet over medium heat until it gets crispy.  You dont’t need any oil — the prosciutto will release enough fat as it cooks.

Assemble the Brussels sprouts like a sandwich, with two sprout halves as the bread and a bit of prosciutto in the middle, all held together by a toothpick.  Try not to eat too many when you’re assembling them.

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