Artichoke-Prosciutto Gratin

Serve this as an appetizer with crusty bread to soak up the creamy juices.

Ingredients

• 2 14 oz. cans artichoke hearts, drained and quartered
• 6 oz. thinly sliced prosciutto
• 1 cup whipping cream
• 1 1/2 cups crumbled Gorgonzola cheese
• 1/2 cup pine nuts (2oz) toasted
• 1/4 cup grated Parmesan cheese
• 1 tsp chopped fresh sage

Instructions

1. Pat quartered artichoke hearts dry with paper towels. 
2. Cut each Prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
4. Pour cream over, sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
5. Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm with crusty bread.

Notes
Simple appetizer to make day of with minimal effort. Serve on a cool spring evening.

Source: An old Bon Appetit magazine October 2002

Parmigiano-Pistachio Frico

Super easy and simple pre-dinner nibble.

Ingredients

• 6 oz. Parmigiano-Reggiano, finely ground in food processor - 1 1/2 cups
• 1 1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped

Instructions

1. Position a rack in center of the oven. Heat at 350.
2. Line 2 large baking sheets with parchment.
3. Sprinkle 1 scant tbls of the cheese on the parchment in a line 4 inches long and 1 inch wide. Repeat to make more lines spaced about 1 1/2 inches apart (12 on each sheet). 
4. Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp of the pistachios. Return to the oven and bake until bubbling and golden 3-5 mins more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula. Repeat.
5. Let cool completely before serving. The frico will keep in an airtight container for up to 5 days.

Why I love this appetizer:
So simple to make and can be done ahead of time.
Great to serve in summer time along side a glass of white wine.
I also prefer to serve small bites for apps that can be made ahead of time.

Recipe source Fine Cooking

Three Cheese Quesadillas with Garlic Butter

This is a super easy appetizer especially for the summer time.

What you will need:
2 small cloves garlic, unpeeled
2 tbls salted butter, at room temperature
8 oz. Monterey Jack,coarsely grated (2 cups)
1 1/4 oz. finelyy grated Parmigiano Reggiano (1/2 cup)
4 oz. fresh goatcheese,crumbled (3/4 cup)
4 9 or 10 inch flour tortillas (burrito size)

Combine garlic, butter, cheeses in a small bowl. Spread cheese mixture on one side of tortillas, fold over and brush sides with olive oil and cook on grill over medium heat.
Enjoy!