Italian Prosciutto and Ricotta Puffs
These prosciutto-wrapped Yukon Select Puffs topped with creamy ricotta and dipped in warm marinara are a phenomenal Italian-inspired hors d’oeuvre.
Ingredients
- 1 bag Alexia® Organic Yukon Select Puffs (16 oz)
- 1 tbsp Olive Oil
- ¼ cup Sweet Onion, small dices
- 2 tbsp Fresh Basil Leaves
- 1 cup Tomatoes, crushed canned
- ¼ tsp Kosher Salt
- ¼ tsp Granulated Sugar
- ½ cup Ricotta Cheese
- 2 tbsp Milk or Cream
- 20 Slices Prosciutto, thin
- 35 Fresh Basil Leaves
Directions
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Prepare according to packaged instructions.
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In a small sauce pan over medium heat, add olive oil, sweet onions, and basil. Sauté for 3-5 minutes until the onions have some caramelization.
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Add tomatoes, kosher salt, and sugar to sauté pan. Cook over low heat for 5 minutes, adding a small amount of water, as needed to remain thick without turning to a paste. Remove from heat and let rest. Adjust seasoning to taste if needed.
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Using a hand mixer, blend ricotta and milk for a nice smooth spread.
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On a clean cutting board or work surface, lay out several pieces of prosciutto (enough to completely wrap each puff). Slice prosciutto lengthwise into 1/4 inch wide strips. Place a puff about a third of the way up, and add a dollop of ricotta on top of each puff. Then roll the prosciutto around it. Garnish with a small basil leaf atop each small wrap and secure it with a toothpick.
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Place each individual wrap on a platter. Serve with the warm marinara and let the dipping and snacking begin.
