To continue the epic saga of our efforts to utilize our rosemary plants (normally I hate the word “utilize,” but I needed something overly stylistic after saying “epic saga”), we decided to try this “apples on horseback” appetizer. I really can’t recommend it enough.
I mean, maybe I could, but only if I went around starting all conversations with, “You guys should REALLY try this appetizer.” That would probably be excessive.
But, seriously guys, try it. It’s good. It’s also really easy (like four ingredients easy), but the rosemary spiffs it up. The more I stare at our rosemary, the more I think it looks like a forest of tiny pine trees. It’s basically seasonal decor for your dining table that you can also eat. Which is the best kind of decor. And it mingles nicely with the rosemary maple bourbon sour, which could be the reason they’re both on our fall menu. See what we did there?
A little sweet, a little salty, a little fancy. Not to mention gooey melted cheese and crispy pancetta. I know I started this post with the word “epic,” and that was probably a bit much, but only slightly. What’s the adjective for “just shy of epic?”
Get back to me when you can. In the meantime, you guys should REALLY try this appetizer.
Recipe adapted from Food & Wine.
- One pink lady apple, sliced into 16 pieces
- 3 ounces manchego cheese (or other firm cheese), sliced into 16 pieces
- 16 thin slices of pancetta
- 16 sprigs of rosemary (or toothpicks if rosemary is not available)
- Place a slice of cheese on top of each apple slice, then wrap each slice in pancetta.
- Use a rosemary sprig to secure the pancetta to the apple, through the skinny side of the apple (not the wide, flat side - see pictures), so it can be placed flat on the cooking surface.
- Cook the pancetta-wrapped slices on a grill pan, griddle, or nonstick skillet over medium heat, for about 2 minutes on each side, until the pancetta is crispy and the cheese melted.