We are going on vacation tomorrow so the plan for today is to empty the fridge! Today's recipes are born out of a desire to eat up what we have so it doesn't go to waste. It is like I am on an episode of Chopped and my fridge is the mystery basket!
If you have kids, you are likely to have cheese sticks in the fridge. They are not my favorite type of cheese, but they are actually a pretty versatile ingredient to use in cooking something slightly more elevated. Each of these recipes allows you to use them up in a way that both adults and kids can enjoy together!
This is the ingredient list you will need to do all three preparations:
Ingredients
Prosciutto, very thinly sliced
Mozzarella Cheese Sticks
Fig Butter
Green Apple
Cucumber
Balsamic Vinegar
Raspberries
Squeeze of lemon juice
Hearts of Palm (jarred)
Brown Sugar
Prosciutto, Fig and Mozzarella Purses
Method
1) Preheat the oven to 350F.
2) Dice green apple, hearts of palm and cucumber and mix together.
3) Cut cheese stick into rounds. (I get about 8 rounds from a regular cheese stick)
4) Lay out one slice of prosciutto and place one cheese round, a dollop of fig butter, and a few pieces each of the cucumber, hearts of palm and green apple.
5) Wrap the prosciutto around the stuffing so that nothing from the inside is exposed.
6) Stick it in the oven and cook about 6-10 minutes, to your preferred doneness. I like my prosciutto crispy so I leave it slightly longer, even though it does dry it out a little bit. Make sure you keep the fatty pieces intact on the prosciutto because that will help keep the moisture!
7) Plate your dish by making a bed of the diced mixture and then put the purses on top. I added the sauce that I made for the third preparation below!
Prosciutto Wrapped Mozzarella Logs with Fig Glaze and Green Apple, Cucumber and Hearts of Palm Salad
Method
1) Take an entire cheese stick and wrap it in prosciutto.
2) Bake at 350F for 6-10 minutes
3) Dice up the green apple, cucumber and hearts of palm. Mix together and add some freshly squeezed lemon juice. (Diced red onion is optional; I know a lot of people don't like the taste of raw red onion so I didn't include it on the ingredient list. When I make this for myself, I always use it!)
4) Place the logs on a plate and top with the salad.
For the Fig Glaze:
In a small sauce pan, add 1 tsp of olive oil, 1/2 tsp of brown sugar, a few tablespoons of fig butter and a dash of water. Stir over low heat until it reaches your desired consistency.
Prosciutto and Mozzarella with Fig Butter Balsamic Vinegar Sauce and Fresh Raspberries
Method
1) Cut each mozzarella stick in half. Wrap each half in prosciutto. Place in the oven at 350F for 6-10 minutes. Lay a few rounds of mozzarella on the pan too for extra cheese in the presentation.
2) Start your sauce by reducing a few tablespoons of balsamic vinegar over medium heat for a few minutes. Add 2 tbsp of fig butter and a dash of water. Stir well off the heat until combined for a minute. Place back on the heat until well combined, but not too dense.
3) Place your mini cheese logs on the plate, add a few raspberries and a splash of the sauce. Enjoy!!!
