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Cheese crisps, prosciutto, and...?

Okay for a Thanksgiving app, I'll be making these crispy cheese things, They're sort of like fried cheese, but a little more cracker-like. I want to top them with a little prosciutto, but I think I need a third ingredient.

Maybe half a cherry tomato? Or?

Any suggestions?

18 Comments:

thinly sliced pear or apple?

@dbcurrie, it's just me, expecting this answer from you? Cheese? White cheese. Provolone or mozzarella. And tomato. Pesto.
Italchos. Yum.

@carol, the cheese was bits and pieces I had on hand, mostly from local dairies and then a little chunk of colby. I've already made that part of it, and it's rolled into logs that will be sliced and baked.

See. Local dairies? I'm so jealous. Add italian stuff.
I'm coming over.
Now.

How's about a bit of this and that...maybe some with apple and some with figs, and some with tomato and others with roasted red peppers. For some reason I want some almonds in there. Hmm....crazy can't sleep craving maybe.

how about a little homemade pesto? might help hold the meat on and whats better with proscitto than basil

A chiffonade of basil would work really well. Or maybe a couple drops of a basil infused oil. You don't want to over power the cheese or detract from the prosciutto.

Alan

a sliver of marinated roasted pepper.....

My vote goes to thin slices of fig, pears or melon

Look at the flavors. Cheese I am guessing is regginano, small piece of prosciutto, so you have nutty, salty so you need sweet or a softer note.
Fig preserves. Maybe a fig and wine preserve or marmalade.
If sweet is not the layer of flavor you seek go with light and fruity. Make a conserve of a fruit with a wine backnote. I think it is a fabulous choice and I applaud you on your work.

Sun dried tomato. Mmm.

Sauteed mushrooms?

Red onion marmalade?

Greek yogurt?

fig preserves.
pesto.
thin slices of granny smith apple and a drizzle of honey.
bruschetta topping (finely chopped plum toms, red onion, vinegar, basil chiff)

My face? More specifically, my mouth? These sound delish, and any third ingredient is just gilding the lily for me.

That being said, I like the pesto or fig jam ideas the best. When's dinner?

Hmmmm....I think we'll do some with fruit; I have apples or pears. And then I like the acidity of tomato, so some with tomato. And then some with roasted red peppers. And then I'll sample all three and keep on going.

Hmmmm...maybe a dribble of balsamic reduction? Might be just the right sweet/tart note to go with the fatty/salty I've already got.

This'll be interesting.

I would do pears

I just want to head west! ;-)

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