On the second day of our 12 Days of Christmas Festival, Willing Cook-style, we move to appetizers. You can click on Day 1: Wassail, if you missed yesterday’s post. My hope through this series is that you will be able to enjoy a full-course Christmas celebration without any food allergy worries.
My sister-in-law brought Prosciutto-Wrapped Heart of Palm to Thanksgiving one year and we were all shocked how delicious it was. They look like wrapped mozzerella sticks, so it fooled everyone that it was actually a vegetable. Since that time, I have taken this appetizer to a number of gatherings and it is always very well received. It’s a little pricier than other appetizers, but well worth the cost because of its fresh and healthy quality.
As you continue on your merrymaking this Holiday season, consider taking Prosciutto-Wrapped Heart of Palm to your next gathering. I promise it will contribute well to the holly and jolly of the season.
Prosciutto-Wrapped Heart of Palm
A good strong mustard is recommended for this appetizer.
- 1 cans heart of palm
- 8 ounces proscuitto
- 1/2 cups mustard, dijon
- 1 cans Black Olives
Cut each piece of heart of palm in half so that you have 2 shorter pieces. Then cut each half piece into fourths lengthwise, so that you have 4 long pieces per half piece of heart of palm.
Slice the prosciutto into a size that snugly wraps around each heart of palm. (You should be able to use a 8oz. package of prosciutto per 1 can/jar of heart of palm.) Place the wrapped heart of palm fanned out on a platter.
Place a bowl of good quality mustard in center of platter. Garnish the plate with whole black olives.
(If you are looking for the Willing Cook-A-Long today, we will resume the new recipe challenge in a few weeks.)