Avocado Prosciutto Wraps
A Buenzli Family Favorite
You can expect to see this Appetizer at every Birthday celebration and Holiday meal at my house. Not only is it extremely easy to make (great to delegate to a younger member of the family), but the flavors are absolutely delicious! I have never met a person that doesn't like this appetizer fit for company. Hint: Better quality ingredients result in more intense flavors.
Date de publication:
January 1, 2018
Créé par : ♥Tina Buenzli à Triumph Over Health
Temps de préparation:
Temps de cuisson:
Best to let rest at room temperature to let flavors blend
1 package (or 1/4 lb.) of Italian Prosciutto, sliced thin
Balsamic vinegar (the higher the grade, the more intense the flavors)
Fresh ground pepper
Note: All items organic and/or as natural as can be
Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO, hormone and pesticide free).
Note: It's easy to get confused when reading food labels today. To save you research time and frustration, I have linked as often as possible to my favorite brands. These same products and 1000's more can be found HERE. My favorite non-toxic kitchen equipment is also linked below, as well as many more HERE.
Outils de cuisine:
Place the individual sheets of prosciutto on a cutting board (I prefer a silicone board so I can de-sanitize it in the dishwasher after since it is meat)
Slice each piece lengthwise, then each resulting piece in 1/2, so you end up with 4 long pieces.
Slice each avocado in 1/2, remove the seed.
Cut each avocado 1/2 into wedges - about 4-5 each.
Wrap each avocado wedge with a strip of prosciutto, edge side down, and place on a platter. Arrange decoratively.
Drizzle the avocado/prosciutto wedges with a good olive oil, then sprinkle/drizzle with a good balsamic vinegar.
Lightly season with salt and fresh ground pepper.
Optional: Place a toothpick into each wedge
Note: That is all there really is to it. If you'd like, you can play around with additional spices to top the appetizer with, such as an Herbs de Provence or a smokey type seasoning that has a bit of cayenne pepper in it. Fresh herbs from your garden will also work wonderfully. I like to use Parsley.