[vc_row][vc_column width=”1/1″][vc_column_text]The Serious Foodie sauces can be used in lots of different ways – and here we show their versatility with some fast, easy, and fun small plates. You can find our sauces at Serious-Foodie.com.
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Cheese “Lollipops”
We found these cool bamboo spoons at PerfectStix.com, and we were inspired to use them in this fun dish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”4770″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text]
The idea of this dish is simple to scoop up a bit of soft cheese onto the spoon, then use one of the sauces as a condiment. We suggest brie, Camembert, or Gorgonzola dolce (our favorite). We add a bit of dressed arugula to the dish, which adds color and taste contrast. Try either the Blood Orange/Aji Panca vinaigrette, or the Fig/Orange vinaigrette recipes for the dressed greens.
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Prosciutto Fruit Roll Ups
Find a nice, thinly sliced prosciutto, speck (smoked prosciutto) or Serrano ham; the salty ham makes a great contrast against sweet fruit such as pears, peaches, or mangoes.
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Here we rolled the prosciutto onto pears, and finished with a bit of the Serious Foodie Fig/Orange sauce. On the other side of the dish is prosciutto rolled onto slices of mango, finished with the Serious Foodie Mango/Aji Amarillo sauce. Add some dressed greens, and maybe a side of feta or ricotta salata (dried ricotta).
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Salami Crisps and Parmesan Crisps
We like simple – especially simple, tasty, and impressive. These two recipes work as fun starters at any event, any time of the year.
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Salami Crisps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
- Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
Parmesan Crisps:
- Grate 1 cup Parmigiano-Reggiano. I like to use large holes of a box grater, but this recipe works just as well with finer grated cheese.
- Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner or parchment paper, then flatten each mound lightly with a metal spatula to form a 3-inch round.
- Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
- If you want some variation, add some fresh herbs to the cheese – such as fresh basil.
We like to use the Fig/Orange sauce with both dishes. A nice Valpolicella works well with these appetizers.
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