It’s holiday party season. I love a holiday party. Holiday parties usually involve lots and lots of finger foods. I loooove finger foods. I love all the little bites, the variety and the fact that utensils usually optional. In my perfect world, I would eat a plate appetizers for every meal. Are there breakfast hors d’oeuvres? A breakfast appetizer party. Wouldn’t that be lovely?
Prosciutto wrapped asparagus spears are probably one of my favorite finger foods. Not only to eat, but to make too. The first time I had them was at a friends house and I may have eaten half the plate. Since then I’ve been hooked and this has become one of my go to dishes. They look pretty, they taste good and you eat them with your hands. So wonderful.
Here’s what we’re working with. Prosciutto, asparagus and Boursin garlic and herb cheese spread.
Using a whole slice of prosciutto can be a little over powering salt wise. I cut the slices into thirds. The package of prosciutto I bought had 12 slices, which I turned into 36. Coincidentally, I picked up a bundle of asparagus that had exactly 36 spears. That never happens.
Toss the asparagus with some olive oil, pepper and a little bit of salt. Be careful to not over salt the spears since prosciutto is pretty salty on it’s own.
Now the fun part. Spread a bit of boursin onto the prosciutto then wrap it around the asparagus. The boursin serves two purposes here. First, it tastes really good. Second, it helps the prosciutto stick to the asparagus and not unravel while baking.
Place the wrapped spears on a baking sheet and bake at 350 for 10 minutes, depending on the thickness of the asparagus. The asparagus will be tender but still a little crisp. They can be served warm, however they’re just as tasty at room temperature.
This is one appetizer I like to bring to parties. They can be made up to a day ahead and refrigerated, they don’t have to be served warm and they travel well. These little gems would make an excellent breakfast hors d’oeuvre, especially when served with some mini quiches and tiny cinnamon rolls. Finger food heaven.
- 12 slices prosciuitto, each slice cut into thirds
- 36 asparagus spears, washed and tough ends removed
- boursin cheese spread
- 1 T olive oil
- 1/4 t salt
- 1/2 t pepper
- Preheat the oven to 350 degrees.
- Toss the asparagus with olive oil and season with salt and pepper.
- Spread 1/2-1 teaspoon of boursin on a slice on a slice of prosciutto. Wrap the prosciutto around the middle of an asparagus spear. Once all the spears have been wrapped, place them on a baking sheet and bake for 10 minutes.
- Serve warm or room temperature.