Grilled Babybel cheese wrapped in prosciutto
On our last trip to Margate, we discovered a great cocktail bar called Daisy, and as well as many delicious cocktails we had deep fried Babybel cheese to help soak up the booze. Babybels remind us of Christmas so we thought we would use for a winter themed canapé. You can experiment with the fillings but after a few trial runs, we decided that peanut butter and chilli jam make the perfect combination.
Ingredients
6 Babybel cheeses, rind removed
6 slices of prosciutto
6 small sage leaves 3 tsp peanut butter
3 tsp chilli jam
2 tsp finely chopped parsley
Method
1. Slice the prosciutto lengthways and place at right angles to form a cross.
2. Place the Babybel cheese in the centre
3. Top with ½ tsp chilli jam and ½ tsp peanut butter add a sage leaf and wrap to cover the cheese, using your hands to seal the parcel
4. Place in a cast iron pan and bake indirect, turning every few minutes until the ham is browned and the cheese is soft and gooey, approximately 20 minutes
5. Serve hot off the grill with a sprinkle of chopped parsley