I don't know about you, but with all of the holiday eating in the past week I feel as if I have gained a good 10 pounds (I just hope I don't look that way!). I am sure most of us, including myself, are thinking about our healthy start to 2015 and eating clean. But let's not rush the holidays! There is still New Years and plenty of "YOLO" food to eat!
New Year's is all about finger food, champagne, and cocktails. Sure you may have an actual dinner at dinner time, but at all those parties happening it's all about the finger food until midnight and beyond! This recipe is 3 simple ingredients, very easy to put together (even fun for the family to make), and it's a guarantee that there will be zero leftovers.
New Year's is all about finger food, champagne, and cocktails. Sure you may have an actual dinner at dinner time, but at all those parties happening it's all about the finger food until midnight and beyond! This recipe is 3 simple ingredients, very easy to put together (even fun for the family to make), and it's a guarantee that there will be zero leftovers.
 step 1 |  step 2 |  step 3 |
This has been and always will be one of my party go-to's. It is always popular and you will get so many compliments on them! They are the perfect amount of savory and salty that make your taste buds beg for more.
You can play around with the recipe and change the cheese, use bacon or ham instead of prosciutto, even switch out for a different veggie like zucchini. BUT the original is absolutely worth making, and you should never knock anything until you try it. Personally, whenever I want to alter a recipe or switch up ingredients I always make the original first. This gives me perspective on what the dish is going for flavor wise and texture wise which only helps me to think of ways that it could be different.
You can play around with the recipe and change the cheese, use bacon or ham instead of prosciutto, even switch out for a different veggie like zucchini. BUT the original is absolutely worth making, and you should never knock anything until you try it. Personally, whenever I want to alter a recipe or switch up ingredients I always make the original first. This gives me perspective on what the dish is going for flavor wise and texture wise which only helps me to think of ways that it could be different.
Baked Prosciutto and Goat Cheese Wrapped Asparagus
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Servings: roughly 26-36 pieces
You Will Need:
What food says New Years to you?
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Servings: roughly 26-36 pieces
You Will Need:
- 1 large bunch asparagus
- about 12oz prosciutto (1 piece per asparagus spear)
- 1 small/medium log chevre goat cheese (regular or honey flavored)
- Preheat oven to 350 degrees. Snap the tough root end of each asparagus spear off (it will naturally snap where the tender part meets the tough part). Cut each spear in half (see step 1 photo above).
- Carefully take one piece of prosciutto at a time and cut in half height wise ("hamburger style" if you will). Spread desired amount of goat cheese on each piece, at least half of a teaspoon (see step 2 photo above).
- Roll each piece of asparagus in the prosciutto, starting on the cut end and rolling onto the fatty end as this acts almost as an adhesive and will keep the wrap closed (see step 3 photo above). If asparagus pieces are too small then either fold the prosciutto on itself before wrapping or cut excess lengths off.
- Place asparagus pieces on a baking sheet in a single layer, ideally not touching but they don't need to be spaced out too much. Bake for 20-25 minutes, until fat on prosciutto has rendered and gone crispy and goat cheese is starting to brown and ooze out of the wraps. Serve fresh out of the oven and no cooler than room temperature.
What food says New Years to you?
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