Tag Archives: prosciutto

Spicy-Salty-Creamy Jalapeno Poppers

15 Nov

J and I have been talking about making poppers  for a while now and I decided it was time to get ’em done already! This recipe is good for the newly-minted, the curious and the well-indoctrinated with respect to heat tolerance. The heat from the peppers is balanced out nicely by the creaminess of the cheese and the saltiness of the prosciutto. Also, because they’re roasted, they lose some of their potency.

While I do thoroughly enjoy the deep-fried version with a pint of whatever is on tap, this version is baked and…probably not something you’re gonna find at the pub. They are quickly made and just-as-quickly devoured in front of your eyes.

Makes 20.


10 jalapenos
1 package cream cheese, room temp
8-10 slices prosciutto


1. Preheat the oven to 400, with the rack in the middle.
2. Clean and vertically slice the jalapenos into halves. Remove the seeds and membranes.*
3.  With a knife, fill the insides of the jalapeno halves with the cream cheese.4
4. Wrap the peppers with slices of prosciutto.  You may need to slice the prosciutto to make it thinner, depending on the size of the jalapenos.
5. Place them on a foil-lined sheet and bake for 20 minutes.

*you might want to wear latex gloves to handle the peppers. I used a spoon to get out the seeds & membranes, but I also washed my hands 18 times to ensure my finger tips wouldn’t burn for hours. I speak from experience….it’s not pleasant.


Sweet Pea Crostini

17 Aug

Without fail, this is a major crowd-pleaser courtesy of Giada de Laurentiis. It makes enough for a full baguette, depending on how generous you are. I made this for a family dinner and it was a huge hit. I’ve been making it since and passing the recipe on. It will take about an hour a bit, but only because you need things to cool before you can work with them.


2 cups chicken broth or water
1 teaspoon red pepper flakes – this is just enough for a bit of heat. Feel free to add more!
1 (16-ounce) bag frozen peas
1/4 cup fresh chopped mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
3 ounces finely diced prosciutto
1 baguette, sliced into 1/2-inch thick slices
Extra-virgin olive oil
3 to 4 cloves garlic


1. Warm the broth and chili flakes in a medium pan over medium to high heat until it boils. Add the peas and cook roughly 5 minutes or less, til bright green. Drain the peas with a sieve, catching the flakes.
2. Place the peas, mint, salt & pepper in a food processor or hand blender. Process until smooth. Taste to make sure seasoning is where you want it. Cool for 30 minutes in the fridge.
3. Meanwhile, slice the baguette & preheat the oven to 375.
4. Place the baguette slices on a parchment paper-lined baking sheet in a single layer & bake for 10 minutes.
5. Drizzle the crostini with olive oil and rub with garlic cloves.
6. Whip the cream until stiff peaks form. Fold the cream into the pea puree.
7. Top each crostini with a spoonful of the mixture and a few pieces of prosciutto.

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