Let's talk about an easy to make appetizer that has an explosive flavor. Crunchy green beans and tangy sharp provolone wrapped in salty prosciutto topped with a spicy mustard sauce is just that. Slightly adapted from a Mario Batali recipe I saw online, this appetizer uses a few of my favorite things and offers a taste like nothing I've ever had.
Prosciutto, Green Bean & Provolone Appetizer
(adapted from Mario Batali)
2 tablespoons plus 1/4 cup extra-virgin olive oil
1 pound fresh, thin green beans, trimmed
Freshly ground black pepper
16 slices prosciutto
8 thin sliced pieces of sharp provolone cheese
1 tablespoon pure maple syrup, preferably Grade A
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Preheat the oven to 450 degrees.
Drizzle the 2 tablespoons of oil on a rimmed baking sheet, then arrange the beans on the oil in a single layer. Season them generously with salt and pepper. Roast for about 10 minutes or until the beans begin to wrinkle and turn brown. Let them cool.
Lay the prosciutto slices side by side on a clean work surface, with the short ends facing you. Place 1 slice of provolone cheese and 1 green bean over each, then roll away from you to create bundles. Arrange them on a platter.
Whisk together 1/4 cup of oil, the maple syrup, mustard and vinegar in a small bowl, until smooth.