Appetizers are fabulous. So easy, so simple.
It's a smoked Spanish cheese made from cow's milk in the region of Galicia in the northwest of the country. The curd is transferred into pear-shaped moulds. After a day, the forms are immersed in hot whey. After two weeks, the cheeses are smoked. It is soft and has a delicious buttery texture and a thin chestnut-orange rind.
Pretty, isn't it?
CRUSTINI SAN SIMON AND PROSCIUTTO
Baguette slices or Gluten-Free Pizza
San Simon CheeseOlive Oil
Kalmata Olives, pitted
Cornichon pickles and olives for garnish
Slice the baguette or GF pizza into bite-sized pieces. Brush with olive oil on both sides. Grill in a saute pan for about a minute each side. Remove from heat and set on plate.
Slice the San Simon into thin 1-2” wedges. Roll 1-2” squares of prosciutto into tiny tubes.
Slice Kalmata olives into decorative slices.
Place the baguette or GF pizza on appetizer plates. Top with the cheese, then the prosciutto tubes, then a slice of olive. Garnish the plate and sprinkle it all with paprika.
**3 per serving seems to be the perfect size, so purchase your ingredients accordingly.
CLICK HERE for a pdf of this recipe.
Question of the day: What's your favorite appetizer to serve or enjoy?
I've started a LOST AND FONDUE launch contest that runs from now until May 3, the day LOST AND FONDUE comes out. Details are on my website, but here's the skinny. All you have to do is read THE LONG QUICHE GOODBYE (in your library, at the store, on your Kindle, I don't care) and tell me where you find TUSCAN TARTUFFO CHEESE (hint, it's not that far in). You'll write me, via the website, and you're entered. 1st prize is either a fondue pot or $50 gift certificate to your favorite booksellers. There are other prizes as well.
CLICK THIS LINK.
And for today, to kick it all off, to one commenter, I'm giving away this little cheese knife called a coltello tagliagrana inox from Italy. [Don't you love the name?] Winner announced tonight at 11:30 p.m. PST.
Also, check out my blog tour schedule LINK. There are little surprises in store while I'm on the "virtual road" [first guest blog April 11th].