Recipe

Prosciutto Wraps w/ Feta, Blood Orange & Moroccan Olives

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Photo by coffeefoodwritergirl

This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint

This recipe was entered in the contest for Your Best Open House Dish
Chef
coffeefoodwritergirl's Notes: This is a nice savory/sweet type combination. The ingredients listed are per wrap, so just increase depending on how many you would like to make. Be sure to garnish with the blood orange...
This is a nice savory/sweet type combination. The ingredients listed are per wrap, so just increase depending on how many you would like to make. Be sure to garnish with the blood orange sections and mint. They make a nice, refreshing after-bite to the salty/sweet of the Wrap.

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Serves as many as you would like (as an appetizer)

1 teaspoon Feta (I used Bulgarian sheep feta, but any feta will work) Ask a question about this ingredient

1 pitted Moroccan olive Ask a question about this ingredient

1 leaf fresh mint Ask a question about this ingredient

1 very thin slice Prosciutto de Parma Ask a question about this ingredient

1-2 sections blood orange (pithy outer white stuff and membranes removed) Ask a question about this ingredient

1 teaspoon to 1 tablespoon olive oil Ask a question about this ingredient

extra blood orange sections and mint leaves for garnish. Ask a question about this ingredient

Lay one slice of Prosciutto out flat. Place blood orange, feta, mint and olive in center of Prosciutto. Roll up tightly.
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Heat small or medium saucepan over medium high heat (depending on how many you are making). Reduce heat to medium-low and add olive oil (one teaspoon for small pan; 1 tablespoon for large) and add Wraps. Cook slowly turning every so often and adjusting heat to between medium-low and medium. Until completely browned and auburn/caramel in color. About 5-7 minutes. You want to cook and brown slowly so the cheese will melt.
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Remove to serving plate and garnish with blood orange sections and mint. The orange and mint are a nice after-taste to the salty/sweet of the Wrap. Enjoy!
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2 Comments on Prosciutto Wraps w/ Feta, Blood Orange & Moroccan Olives

testkitchenette added over 2 years ago

These would go nicely along with my feta and almond stuffed dated wrapped in bacon! I love the salty sweet combination. Toasty, melty, salty, and sweet...what a great flavor profile! These will be served very soon!

coffeefoodwritergirl added over 2 years ago

I looked for your recipe for feta and almond stuffed dates wrapped in bacon -- but didn't find it on your link. It sounds delicious! Did you post it yet? (I experimented first with prunes stuffed with blood orange, mint and feta and wrapped in bacon, but they did not turn out they way I had in mind...(= )