When it comes to holiday meals, good hosts know the main dish isn’t the only star of the show. Appetizers set the tone. These recipes come from the European Union’s Protected Designation of Origin (PDO) certification program, which promotes products such as Prosciutto di Parma, produced only in Parma, Italy, and Grana Padano, produced only in the Po River Valley of Italy.
Whipped Ricotta Toast with Prosciutto di Parma and Hot Honey
Thick-cut sourdough bread
Whole milk ricotta cheese
Salt and pepper, to taste
Hot honey
Prosciutto di Parma
In toaster oven, toast bread to desired doneness. Set aside.
In large bowl, with electric mixer, beat ricotta until whipped and creamy, about 2 minutes. Add salt and pepper to taste.
Spoon ricotta onto each toast evenly. Drizzle each with hot honey, as desired. Top each with two slices prosciutto and serve.
Grana Padano and Nutmeg Cheese Puffs
1 3/4 cups milk
1 cup unsalted butter
1 teaspoon salt
1 2/3 cups flour
1 cup, plus 1 tablespoon, grated Grana Padano PDO cheese
6 medium eggs
Black pepper and nutmeg, to taste
In pan, boil milk, butter and salt until butter is dissolved. Add flour and stir using wooden spoon over low heat until mixture doesn’t stick to bottom of pan. Add 1 cup cheese and stir 1 minute. Remove from heat.
Put mixture in mixing bowl and add eggs one by one until mixture is smooth. Add black pepper and nutmeg, to taste. Let mixture cool and form dough into small, round parcels.
Fry parcels in hot canola oil, about 325 degrees, until golden. Dust with remaining cheese and serve.
