I'm rarely inclined to re-create a restaurant dish at home, as they often involve multiple components best executed in a setting where a coterie of chefs and prep cooks can pitch in to their prep. That said, I knew I'd have to break my rule after obsessing over a biscuit topped with pimento cheese, prosciutto, and microgreens at California's Artisan Cheese Festival.
Thankfully, none of the components involved are particularly trying to produce. Pimento cheese involves little more than a few swipes of a grater; drop biscuits are a dump-and-stir operation; the other ingredients are a mere matter of sourcing. Combine these all into a rustic finger food, and the result is a hearty appetizer far greater than the sum of their already dangerously enticing parts. Make them yourself, and I'm sure you'll agree.
This recipe can easily be scaled up or down, just adjust the amounts of each ingredient accordingly.
- Spread each biscuit with a heaping tablespoon of pimento cheese (you may have some left over). Gently tear the prosciutto slices into rough thirds. Shape the prosciutto pieces by loosely rolling them up, tucking the torn ends underneath, and adding a piece to each biscuit. Top it off with a baby arugula leaf or a few microgreens.
Makes 10 hearty bites.
- Appetizers, Crostini
- North American