Combining fresh cherries, creamy burrata, and crispy prosciutto, you get the perfect sweet and salty appetizer bite.

Why you’ll love this cherry, burrata and prosciutto appetizer

• Quick: This appetizer comes together in 15 minutes!
• Easy: All of the ingredients are easy to find and in-season in the Summer.
• Seasonal: Make the best of cherries with are at peak deliciousness in the Summer season!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream.  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Are burrata and mozzarella the same?

Burrata cheese and mozzarella cheese are both fresh cheeses from Italy but they do differ.  Burrata is a creamy cheese that has a creamy center called stracchiatella. Mozzarella is a soft cheese too, however, it’s more solid throughout and can be sliced.

Ingredients needed for this recipe

• Slices of prosciutto, cooked in a pan until crispy
• One ball of burrata cheese 
• Extra-virgin olive oil
• Fresh cherries
• Ground black pepper
• Fresh basil leaves
• Chopped pistachios
• Honey to drizzle
• Toasted bread for serving (like baguette or sourdough)

Does prosciutto go well with burrata?

It sure does! The salty prosciutto goes really well with the creamy burrata. In this appetizer you crispy up the prosciutto, giving it a nice crunchy texture which pairs well with the creamy burrata.

Tips & tricks to make the best burrata & prosciutto appetizer

• Don’t forget to pit the cherries! Pitted cherries are a must to keep this dish enjoyable to eat.
• If you’re making this recipe for entertaining guests, you can toast the bread and pit the cherries ahead of time. Store the pitted cherries in the refrigerator and the toasted bread on the counter. Once the bread is cooled, store at room temperature in an airtight container until ready to serve.
• You can use a serving platter or a low bowl to make this recipe in or even a plate! Use whatever you have.
• Get the prosciutto crispy! To make the flavors of this appetizer really pop, make sure to get the prosciutto very crispy which adds great texture and crunch.
• A great substitute for fresh basil leaves is fresh mint.
• Don’t skip the honey drizzle or ground pepper! Each element adds a necessary flavor to this appetizer recipe.

Variations and substitutions

Bring the burrata to room temperature: Take the burrata out of the fridge for 15-20 minutes below assembling this appetizer. Cold burrata cheese does not taste as good and the flavor can be muted.

Toast the bread: My go-to vehicle for most dipping appetizers is toasted baguette (also known as crostini). However, you can use a bread of your choosing, just make sure to toast it so that it’s stable when dipping into the burrata.

Don’t skip the prosciutto: The cooked, salty prosciutto adds a crispy and salty element to this appetizer, imperative to the overall flavors. Make sure to crunch up the crispy prosciutto into smaller pieces that are bite-sized before garnishing the burrata.

Peaches: If you can’t find fresh cherries, fresh sliced peaches or nectarines would be a delicious substitute.

Make this into a salad for a light dinner: Make this into a salad by adding a few handfuls of fresh arugula on the base of your serving dish first and then follow the rest of the recipe as-is. Serve this alongside a piece of grilled chicken or salmon.

Use fresh figs: In the late-Summer or early-Fall, swap out the cherries for in season figs. 

Balsamic glaze: Switch up the flavor profile by swapping out the honey for a drizzle of balsamic glaze instead.

How can I pit cherries without a pitter?

There are a few methods you can try to pit the cherries without a pitter:

1. Use a small knife: Run the knife around the circumference of the cherry (just like you would if pitting a peach or avocado). Then, use your hands to twist the halves and separate from the pit. If the pit is still in once half of the cherry, use your fingers to gently press or pull the pit out.

2. Use a metal straw: Hold a cherry with your thumb and forefinger and press through the stem side of the cherry with the straw; it should pop the middle / pit of the cherry out. You can also place the cherry on the opening of a bottle and push the straw down into the centre of the cherry to press the pit down and out into the bottle.

FAQs

More burrata appetizer recipes to love from the blog

• Quick Strawberry Burrata Appetizer with Crostini
• Burrata Bread Appetizer with Roasted Tomatoes
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Print

Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Celebrate Summer flavors with this appetizer combining fresh cherries, creamy burrata, and crispy prosciutto for a perfect sweet and salty bite.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata, cherries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 2 slices of prosciutto
• 8 oz (250 grams) ball burrata cheese
• 1 tbsp extra-virgin olive oil
• 3/4 cup pitted and halved fresh cherries
• 2-3 pinches ground black pepper and kosher salt
• 2-3 tbsp chopped pistachios
• 2 tbsp honey to drizzle
• fresh basil leaves
• for serving: toasted bread of choice (like baguette or sourdough)

Instructions

• Crisp up the prosciutto: Heat a large skillet over medium-high heat. When the skillet is hot, turn to medium heat and add the slices of prosciutto. Cook for a few minutes until the prosciutto starts to get crispy and browned. Flip and cook for another 1-2 minutes until very crispy. Set aside on a paper towel lined plate to cool.
• Tear the burrata up with your hands into chunks and place on a platter or in a low bowl.
• Drizzle the burrata with the olive oil and add a few pinches of salt and pepper all over the burrata. Scatter the halved cherries, chopped pistachios and crumble the crispy prosciutto all over the burrata. Drizzle the honey all over and then garnish with fresh basil leaves. Serve with toasted bread of choice.

Optional: make crostini for serving

• Optional: Make crostini for serving: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

The post Fresh Cherries, Burrata and Prosciutto Appetizer for Summer appeared first on Cooking in my Genes.

You only need 5 key ingredients to make this appetizer.

Make this perfect appetizer for all of your holiday gatherings!

If you love my apricot jam and goat cheese puff pastry pinwheels, you’ll love the savory flavors in this quick appetizer!

why you’ll love these puff pastry bites

• These pinwheels make a great party food becuase you can make them ahead of time.
• You only need 5 key ingredients to make this appetizer.
• It’s an elevated version of a classic ham & cheese pinwheel appetizer so it’s a favourite flavour combination!

Ingredients needed to make these puff pastry pinwheels

Puff pastry: store-bought puff pastry that is defrosted is all you need for this recipe, just one sheet of puff pastry is needed

Dijon mustard: dijon mustard works the best with the rest of the savory flavors in this recipe

Prosciutto: thinly sliced salty prosciutto goes beautifully with the tangy dijon mustard and buttery puff pastry

Gruyère cheese: shredded gruyere cheese is a creamy addition which pairs lovely with the prosciutto and dijon mustard; however, you can also use an old cheddar cheese or swiss cheese in it’s place if needed.

Sage: fresh sage leaves add the perfect herbaceous touch to this appetizer.

Egg wash: brush egg wash on the pinwheels before baking for a beautiful golden colour when baked!

How to make this sage prosciutto puff pastry appetizer

Step 1: On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10×10 inch square.

Step 2: Spread mustard on the puff pastry, leaving a 1/2 inch border.

Step 3: Layer the prosciutto slices side-by-side on top of the mustard, try not to overlap them too much. Sprinkle the cheese evenly across the prosciutto slices and then sprinkle over the freshly minced sage.

Step 4: Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper or plastic wrap and place in the freezer for 10 minutes while you preheat the oven to 400F.

Step 5: Line a large baking sheet with parchment paper and set aside.

Step 6: After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 18-22 pinwheels.

Step 7: Transfer pinwheels to the baking sheet, making sure to leave space between each pinwheel and use a pastry brush to brush the top and sides of each pinwheel with egg wash (1 egg whisked with 1 tbsp water) if desired.

Step 8: Bake pinwheels for 22-28 minutes until golden brown. Leave on the baking sheet to cool.

Step 9: Allow to cool for 5-10 minutes and then serve on a plate, sprinkling on more fresh minced sage leaves if desired.

Expert tips

• Make an egg wash by whisking 1 egg with a tablespoon of water. This is going to help the pinwheels get a gorgrous golden brown colour in the oven!

• Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before make this appetizer; generally you can defrost the puff pastry overnight in the fridge.

• To get extra clean slices when slicing the puff pastry log, use a serrated knife.

• Get creative and serve these as a part of a cheese plate or cheese board too!

Common Questions

Can I make these pinwheels ahead of time?
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!

What kind of cheese can I use instead of gruyere cheese?
An old cheddar cheese or swiss cheese would work well in place of gruyere cheese.

Can I bake and freeze these puff pastry pinwheels for later?
YES! Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels  in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.

Will phyllo pastry work instead of puff pastry?
Phyllo pastry is much thinner than puff pastry and is made with different ingredients, so I wouldn’t recommend using it for this recipe.

How to store these sage prosciutto puff pastry pinwheels

These pinwheels are best served fresh from the oven! I don’t recommend storing them for longer than 2-3 hours. If you’d like to freeze these pinwheels, see my tips in the common questions section above!

More puff pastry recipes to make from the blog

Apricot Jam and Goat Cheese Puff Pastry Pinwheels

Easy Puff Pastry Asparagus Tart with Gruyere Cheese

Viral Upside Down Puff Pastry Dessert Tarts Recipe

Print

Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Make these Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appetizer with just 5 key ingredients! They're a perfect savoury appetizer bite!

Course Appetizer

Cuisine american-inspired

Keyword pinwheels, puff pastry

Author Jess

Ingredients

• 1 sheet defrosted puff pastry
• 1 tbsp dijon mustard
• 3 pieces thinly sliced prosciutto
• 1/2 cup shredded gruyere cheese
• 1 tbsp fresh minced sage plus more for garnish
• Optional: Egg wash (1 egg with 1 tbsp water)

Instructions

• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square.
• Spread mustard on the puff pastry, leaving a 1/2 inch border.
• Layer the prosciutto slices side-by-side on top of the mustard, try not to overlap them too much. Sprinkle the cheese evenly across the prosciutto slices and then sprinkle over the freshly minced sage. 
• Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
• Line a large baking sheet with parchment paper and set aside.
• After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 18-22 pinwheels.
• Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
• Bake for 22-28 minutes until golden brown. Leave on the baking sheet to cool.
• Allow to cool for 5-10 minutes and then serve on a plate, sprinkling on more fresh minced sage leaves if desired.

Notes

• Make ahead!
  • Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels  in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.
• Need a substitute for gruyere cheese? An old cheddar cheese or swiss cheese would work well.

The post Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appeared first on Cooking in my Genes.

This pizza is inspired by the many zucchini’s our garden has brought us this year. And, paired with prosciutto and a yellow summer squash, this pizza is a wonderful way to enjoy your love for summer and fall.

This recipe is made for the changing seasons and is easy to enjoy on weeknights or share with friends on the weekend!

I used both zucchini and yellow summer squash (aka yellow zucchini) on this Zucchini and Prosciutto Pizza since they’re both in season. But, if you can’t find the yellow squash opt for all green zucchini. Trust me, you’ll get the same great taste!

Pizza is one of the best vessels (in my opinion) to enjoy flavours of any season. I love that you can mix and match ingredients based on exactly what you enjoy on pizza.

There are SO many delicious flavour combinations to discover. This Zucchini and Prosciutto Pizza is definitely one of my new favourites!

On this Zucchini and Prosciutto Pizza you get a taste of crispy, salty prosciutto paired with the fresh taste of zucchini.  Plus the oregano and garlic act as a delicious, buttery base when combined with olive oil. Then as I always do, top the pizza with red chili flakes for a bit of heat!

Print

Zucchini and Prosciutto Pizza

This Zucchini & Prosciutto Pizza is the perfect way to celebrate the changing seasons. Crispy, salty prosciutto is paired with fresh zucchini, oregano and garlic for a delicious combination of flavours. An easy weeknight meal or perfect for sharing with friends!

Course Main Course

Cuisine American

Keyword pizza

Servings 8 slices

Author Jess

Ingredients

• 425 g fresh, store-bought pizza dough usually this can be found in the bakery section or frozen section of your grocery store and may vary in size; one package of freshly-made dough will work
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, sliced thin
• 1/4 tsp dried oregano
• pinch kosher salt
• pinch pepper
• 10 thin slices green zucchini
• 10 thin slices yellow summer squash (aka yellow zucchini)
• 1 tbsp extra virgin olive oil
• 6 slices prosciutto, torn in half
• 250 g fresh mozzarella (or about 1 1/2 cups shredded mozzarella)
• dried oregano and red chili flakes for garnish

Instructions

• **Remove the pizza dough from the fridge and leave on the counter, covered with a tea towel for about 15 minutes before beginning**
• Pre-heat oven to 415F.
• Lay a piece of parchment paper on your counter and using a bit of flour, stretch or roll the pizza dough to an oval or rectangular shape, about 12-14 inches wide and 8 inches tall.
• Pick up the edges of each end of the parchment paper and move the stretched dough to the baking sheet.
• Using a spoon, spread 1 tbsp extra virgin olive oil on the dough, then layer the garlic slices and sprinkle on the oregano, salt and pepper.
• Bake in the oven for 8 minutes and then remove to add the toppings.
• First layer on the zucchini slices, then fill in with the prosciutto and tear up the mozzarella and place over the entire pizza, putting toppings to the very edge of the dough. Drizzle with 1 tbsp olive oil.
• Bake another 15-20 minutes, until cheese is golden and bubbling. (Oven's vary in baking time so your pizza may need a bit of extra time to bake or a bit less, depending on the dough you buy - just keep your eye on it!)
• Sprinkle with dried oregano and red chili flakes and enjoy!

Notes

Equipment: large baking sheet

This Zucchini and Prosciutto Pizza is also wonderful for sharing! Make it as an appetizer for get-together by cutting smaller slices and serve on a tray or wooden board for easy presentation.

Mmm, ok I’m making myself hungry as I continue to write about this pizza so off I go to make another one for the weekend!

Want more pizza love!? Check out my pita pizza recipes for more delicious flavour combinations!

Until the next cooking adventure,
Jess

The post Zucchini and Prosciutto Pizza appeared first on Cooking in my Genes.

I spent most of July on vacation, enjoying visits with family and friends and feasting on all of the amazing fruits and vegetables in season.

And, we’ve also been thoroughly enjoying sipping coffee on our back deck and reading on weekend mornings. So come on over for some travel adventures AND recipe ideas for what to cook in August!

We headed east to Toronto and area for visits with family and friends in mid-July and the weather was spectacular!

Scott and I went for a couple of lovely bike-rides along the Waterfront Trail along Lake Ontario.

We also spent a bunch of time around my parent’s backyard pool because you just can’t beat sunny, bluebird Ontario summer days. And, we always joke that it’s like being at an all-inclusive resort – there’s always snacks and drinks! (Thanks Mom & Dad for being the best hosts!)

Much of our vacation centred around enjoying the outdoors and food with family and friends. We even took a day-trip out to Prince Edward County for lunch at the Drake Devonshire which has the most lovely lake-view from their patio.

Then, we then toured around to a couple of wineries.  We stopped in at Rosehall Run which has one of my FAV sparkling wines, the Pixie, and checked out The Grange’s variety of wines plus their new cider and stunning views.

We stopped in at Hinterland which I had not been too before and absolutely LOVED their Les Etoiles Sparkling Wine.  The tasting room was beautiful and open-air concept which continued to a patio that looked out at the vineyard.

I find Prince Edward County so magical and serene; I love visiting when I’m back in Ontario when I can for the scenery, wine and the food. If you are ever in Ontario I highly recommend going!

Before we headed back to Calgary we spent a couple of days in Toronto. One morning we had croissants and these Italian ‘donuts’ called bomboloni which are one of the best bites of food I’ve ever had at Sud Forno. I will DEFINITELY be going back there again! And, we also made a lovely family dinner on the weekend featuring an epic rib-eye steak that was made for sharing.

It was truly a wonderful trip and when we got back to Calgary it was hard to get back into the swing of things! But one lovely surprise when we returned was our garden in full bloom, specifically the radishes! These French Breakfast Radishes are AMAZING.

I’ve been enjoying them on sourdough, making many lunches of my Toasts with Radishes, Pea Shoots & Feta recipe. They’re also delicious with just butter and a sprinkle of salt on toast too.

We’re definitely cooking seasonally lately, especially with all of the fresh produce we get weekly from our YYC Growers food share and from our garden. So, here are some of my favourite recipes that you can make in August:

Apricots: Easy Apricot Jam

Berries: Aloha Breakfast Bowl

Corn: Roasted Summer Vegetable Salad

Peaches: Peach & Prosciutto Summer Foccacia

Strawberries: Strawberry Lemonade Rosé Punch

Tomatoes: Heirloom Tomatoes, Mozzarella & Sourdough Bread Board

I can’t wait to make some of these recipes on repeat the next couple of weeks while all of the produce is in season! AND if you’re looking for a cool treat, I made three easy Fresh Fruit Popsicle recipes for the Italian Centre Shop here in Calgary including Strawberry-Basil and Peach & Mint flavours!

Until the next cooking adventure,
Jess

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

I love to entertain during the summer months and I like to keep recipes simple, using seasonal produce where possible and a delicious base like focaccia bread.

That is where COBS Bread comes into play; there is a location very close to my house (where I’ve certainly treated myself to their fresh-baked scones) and now they’re celebrating the release of their new Focaccia! So, I’ve partnered with COBS Bread to bring you a delicious and easy summer recipe which is perfect for entertaining using their Italian Herb Focaccia.

The Italian Herb Focaccia is hand-crafted and baked from scratch daily with aromatic herbs and more extra virgin olive oil than any of COBS Bread other loaves.

When I was creating this recipe I wanted it to be as straightforward as possible so you can whip-up it up quickly and then spend time with your guests enjoying this summery bite!

What I love about using the Italian Herb Focaccia is the delicate use of herbs in the bread including garlic, basil, oregano & marjoram which compliment all the other ingredients wonderfully.

The combination of peppery arugula with creamy mozzarella and prosciutto with the Italian Herb Focaccia is extremely satisfying. Then you top everything with a couple slices of grilled peach to add just a touch of sweetness; it’s truly an ultimate summer bite!

Here is how to make this Summer Focaccia Recipe:

Print

Peach & Prosciutto Summer Focaccia

The combination of peppery arugula with creamy mozzarella and prosciutto with the Italian Herb Focaccia, topped with a couple slices of grilled peach to add just a touch of sweetness is the ultimate summer bite!

Course Appetizer

Cuisine American

Keyword summer appetizer

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Jess

Ingredients

• 1 loaf COBS Bread Italian Focaccia
• 2 peaches, sliced into 12 pieces per peach
• 250 g soft mozzarella, divided into 12 pieces
• 3 cups arugula
• 6 slices prosciutto, cut in half
• extra virgin olive oil

Instructions

• Heat grill to 400F,
• Divide the mozzarella into 12 pieces.
• Cut the focaccia into 6 squares and then each square into half for a total of 12 pieces of focaccia.
• Slice each peach into 12 slices. When the grill is ready, drizzle the slices with extra virgin olive oil and then grill each side of the sliced peach for about 2 minutes, until nice grill marks appear. Then remove from the grill and set aside. Keep the grill on.
• Toast the focaccia for about 2 minutes on the grill, just on the inside part of the bread (not the crust side) and then remove from the grill.
• To assemble layer arugula, then a piece of mozzarella, a piece of prosciutto folded in half and top with 2 slices of grilled peach. 
  
• Serve and enjoy!

I hope you enjoy these delicious summer bites made with COBS Bread Italian Herb Focaccia! I think I’ve found my go-to entertaining appetizer for the summer and I hope you have too.

Happy Entertaining!

Until the next cooking adventure,
Jess

Disclaimer: Thank you to COBS Bread for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Peach & Prosciutto Summer Focaccia appeared first on Cooking in my Genes.

It’s not your typical steamed brussels sprout dish – this dish is full of flavour starting with the lemon and finishing off with the nuttiness from the parmesan reggiano and saltiness of the prosciutto. I mean, if those two ingredients don’t draw you in, I’m not sure what will.

I’m not going to lie, brussels sprouts were never a favourite of mine growing up. If I had the option, I always chose not to eat them. But hey mom, look at me now! Eating my brussels sprouts; creating my very own recipe – I know she would be proud.

This is a super simple side dish that is a perfect companion to your upcoming festive dinner. And, I bet you’ll even make it in the future once you taste the sprouts of goodness all dressed up in this tasty dish.

Total Time: 35 minutes
Equipment: large frying pan; lid that fits pan (if you don’t have a lid you can use tinfoil to cover the pan during cooking)
Servings: 4

Ingredients:

6 slices of prosciutto
40 brussels sprouts, washed and cut into halves
2 tbsp olive oil
2 tbsp lemon juice (approx. juice of a small-medium lemon)
1/3 cup & 1/4 cup of vegetable broth
1/2 tsp salt
Pinch of pepper
1 tsp sugar
¼ cup parmesan reggiano cheese, finely grated
Cook’s Note: I’ve estimated about 10 brussel sprouts per person in this recipe; thus, it’s easy to double this recipe or even make one and a half times.

Instructions:

First, finely grate the parmesan cheese and put aside.

Next, heat your frying pan to medium heat and once hot, place the pieces of prosciutto in the pan. Cook for about 2-3 minutes per side, until crisp. Then, take the prosciutto out of the pan, chop and set aside.

Now for the brussel sprouts, wash and cut them into halves. Turn your frying pan to medium-high and heat 2 tbsp of olive oil. Once the pan is hot, place the brussel sprouts in flat side down.

Cook’s Note: I like to move the frying pan over to another burner while I’m laying the brussels sprouts in the pan as it can take a bit longer than just dumping them in. Then return the pan to the hot element and start your timer.

Let the brussels sprouts cook for 5 minutes. This is where the initial crispiness comes in and gives the brussels sprouts a nice golden colour.

Next, with the brussels sprouts still flat side down, add 1 tbsp of the lemon juice, 1/3 cup of vegetable broth, 1/2 tsp salt and pinch of pepper. Then cover the pan almost all the way with your lid, letting just a bit of heat escape.

Let the brussels sprouts cook with the lid on for 5 minutes.

Then take the lid off and add 1 tsp sugar, 1 tbsp lemon juice, 1/4 cup vegetable broth and stir the brussels sprouts occasionally until the water is fully cooked off, about 3-5 minutes.

Taste and then adjust the seasoning to your liking by adding salt, pepper or any leftover lemon juice.

Cook’s Note: If you find they are not cooked enough to your liking, you can add a bit more water, place the lid on and let them cook a little bit longer.

Lastly, turn the heat off and toss in half of the parmesan and half of the prosciutto. Toss until the parmesan starts to melt. Then remove from the heat, transfer to a bowl and top with remaining parmesan and prosciutto.

Cook’s Note: If you’re serving to those who don’t prefer parmesan or prosciutto, just serve them as toppings on the side.

And there you have it! A brussels sprouts experience you WILL want to share with family and friends.

Until the next cooking adventure,
Jess

The post Prosciutto Parmesan Brussels Sprouts appeared first on Cooking in my Genes.