This easy Thanksgiving appetizer is great for the guest who hasn’t yet planned (or started) making anything. The recipe hails from the region of Bothell, Washington, and is also apparently popular in the midwest. The tangy pickle, creamy cheese and salty meat make for a surprisingly awesome combination.
Pickles Wrapped in Cream Cheese and Prosciutto
All Wrapped Up
Dry a pickle with a paper towel. Evenly, generously spread cream cheese around the whole pickle. Roll the pickle up in a layer of prosciutto (the deli butcher will pre-slice and separate each layer with plastic for you). Put tooth picks in the pickle wrap 1/2 inch apart and then slice into rounds.
Prosciutto, homemade pickles and cream cheese – unwrapped
Pickles Wrapped in Cream Cheese and Prosciutto
Related articles
- Thanksgiving Cranberry Sauce with Orange Juice and Orange Zest
- Making the Perfect Bird – Part 3: Turkey Roasting Times and Planning
- Prosciutto Wrapped Pears and Figs (dinewithadarling.com)
- Pumpkin Everything…. (latetocreate.wordpress.com)
Pingback: Shrimp Ceviche – Cebiche de Camarones | Seattle Foodshed
Pingback: Ham and Cheese Emapandas – Great Super Bowl Appetizers! | Seattle Foodshed
Pingback: Savory Roasted Butternut Squash Appetizers | Seattle Foodshed
Pingback: A Washington Wine, Oregon Cheese and Seattle Pickled Herring | Seattle Foodshed
Pingback: Boat Street Cafe Pickled Raisins – An Easy Appetizer Enhancer! | Seattle Foodshed
Pingback: Gruyere and Pumpkin Fondue | Seattle Foodshed
Pingback: Brussels Sprouts, Bacon & Caramelized Onion Sliders | Seattle Foodshed