Prosciutto Appetizers Bon Appétit
Lay prosciutto on work surface spacing slices 2 inches apart. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 12.
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Cut each prosciutto slice crosswise in half.
Prosciutto appetizers bon appétit. Wrap each artichoke heart quarter in halved prosciutto slice. In a bowl mash the Boursin with a fork until it is smooth. Place on prepared sheet.
Wrap each fig half with 1 prosciutto strip. Broil until prosciutto chars slightly on edges about 1. Spread cheese evenly over prosciutto.
Add all mushrooms and garlic and sauté until mushrooms are cooked through and. Melt butter in heavy large skillet over medium-high heat. Arrange 3 arugula leaves side by side atop each prosciutto piece allowing tops to extend 1 inch over 1 long side of prosciutto.
Spread scant 1 teaspoon filling over each prosciutto strip. Pat quartered artichoke hearts dry with paper towels. Thread shrimp on skewer.
Place 1 basil leaf at 1 short end of prosciutto slice. Season with salt and pepper. Mix goat cheese basil pine nuts water and orange peel in small bowl to blend.
Drain the asparagus well on paper towels. Roll up shrimp in prosciutto. Cover large rimmed baking sheet with foil.
Place wrapped artichoke hearts in. Repeat with remaining prosciutto basil shrimp and. Whisk oil lemon juice and peel in medium bowl to blend.
Top each with about 1. Place 1 shrimp atop basil leaf.
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