A delicious bite-sized potato sandwich stuffed with provolone cheese and wrapped in prosciutto. Serve these irresistible morsels as an appetizer or a side dish and for easy entertaining, make them ahead and reheat in the oven before serving.
1 pound new potatoes or baby red potatoes, skin on
5 ounces thinly sliced prosciutto
7 ounces provolone cheese, cut in small cubes
1 tbsp. butter
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
1 sprig rosemary
1 garlic clove, smashed
Cook the potatoes in salted boiling water until they are almost fork tender, about 15 to 20 minutes depending on the size of the potatoes.
Cut prosciutto slices in half, lengthwise.
Slice the cooked potatoes in half. Sandwich a cube of provolone between the potato halves. Wrap prosciutto around each potato sandwich and secure with a toothpick. Lightly season them with salt and pepper.
Heat the butter and olive oil in a large fry pan. Add rosemary and garlic and let infuse the oil and butter for 1 minute. Remove. You just want a hint of rosemary and garlic. Sauté the potato sandwiches until the prosciutto becomes crispy and the cheese melts. If the cheese is not melted, transfer to a 350 degrees F. oven until the cheese is fully melted.
Yield: 4 servings.