Little Party Bites

Oh look at these cute little bites!  

I made these to ease the Boyfriend's growling stomach while I prepared some 3-4 hour dinner.  If I had any friends here in CO I would prepare them as an appetizer, they'd be perfect to have out for parties.  

The herbed cream cheese gives these bites a savory note, the prosciutto adds a nice flavor from the fat and salt, and the cherry jam gives it a touch of sweetness to round it out.  

And they were so easy to prepare, the most time going into assembling them in a pretty fashion.  

I'll be honest, most of them I just smushed together.  Hey it was just me and the Boyfriend, you know?! What do you want from me?  

Little Party Bites

1 8 oz block cream cheese, at room temperature

3 tbsp minced fresh rosemary

1 tbsp minced fresh mint

1 tsp lemon juice

4 oz thin-sliced prosciutto, cut lengthwise into 1/4 inch ribbons

Cherry preserves 

1 box wheat thins (or Gluten Free crackers)

Use a mixer to whip the cream cheese with the rosemary, mint, and lemon juice (or alternatively, mix well by hand)

To assemble, spread a bit of cherry preserves on the wheat thin.  Twirl the prosciutto ribbon loosely and place in a half circle on the cracker.  Place a dollop of herbed cream cheese in remaining empty space behind prosciutto.  Garnish with more rosemary, mint, or a spring of parsley. 

Tuscan Prosciutto Wrapped Shrimp

These little shrimps have a big flavor.

Marinated in lemon, garlic, thyme, rosemary and sage, these are herb-a-licious.

The Boyfriend says the shrimps would be equally good without the prosciutto due to the super herb-y flavor from the marinade.

'I'd pay money for these,' he says. 

One shrimp I ate tasted like the pine-y rosemary, while the next had that sweet, almost citrusy thyme flavor.

Wrap them up in prosciutto and see how fast they get gobbled up.  

 Fast, easy, and prepared ahead, this is a great party appetizer, or an appetizer for an intimate dinner.  Shrimp are an aphrodisiac ;)

If it was warmer out, I would have slapped these on soaked bamboo skewers and threw them on the grill.

Tuscan Prosciutto Wrapped Shrimp

Serves 2

1/2 lb peeled and deveined shrimp

5 or 6 slices thin sliced prosciutto (about 5 ounces)

4 sprigs thyme, leaves removed and stem discarded

6 or 7 rosemary leaves (NOT whole sprigs!) minced

1 large sage leaf, minced

1 tsp lemon juice

3 tbsp extra virgin olive oil plus extra for cooking

In a Tupperware or ziploc bag, combine the shrimp, olive oil, and herbs.  Let marinate for 2 hours.  

Add the lemon juice, and let marinate another 20 minutes.

Slice the prosciutto in half width-wise, and then into about 3/4 inch slices.  Wrap each shrimp with a slice or prosciutto.  

When all shrimp are wrapped heat a few drizzles of olive oil in a large skillet over medium high heat.  Add the shrimp and let cook until shrimp is opaque and prosciutto is crispy, about 3 minutes per side. 

Serve immediately.