Main ingredients 🥩
ProsciuttoApple MangoGreek YogurtPistachiosScallionsWild ArugulaBalsamic Caviar
Striker Chef's Prosciutto Mango Cheese Pouch
A finger food made by filling savory prosciutto with sweet apple mango and creamy Greek yogurt, shaped like a traditional Korean pouch.
🙋 Recommended for
- ⭐ Those looking for a vibrant and sophisticated finger food to pair with wine.
- ⭐ Those who need a stylish appetizer to decorate a table for guests.
Ingredients needed 🛒2 servings
- Prosciutto 8 slices
- Apple Mango 1/2
- Greek Yogurt 4 tbsp
- Pistachios 10
- Scallions 4 stalks
- Wild Arugula to taste
- Balsamic Caviar (pearls) a pinch
Recipe 🍳
- For tying the pouches, select the thin leafy parts of the scallions, blanch them in boiling water for 10 seconds, then immediately shock them in cold water and drain.
- Peel and pit the apple mango, then dice it finely.
- Lightly crush the pistachios with the back of a knife to retain a chunky texture.
- In a bowl, combine the diced apple mango, Greek yogurt, and crushed pistachios, and mix well to create the filling.
- Lay the prosciutto slices flat on a cutting board, forming a square shape, and place the prepared filling in the center.
- Gather the four corners of the prosciutto towards the center to form a natural pouch shape, then lightly tie it with a blanched scallion stalk.
- Trim the excess length of the scallion stalk above the knot with scissors for a neat finish.
- Arrange wild arugula on a plate, and place the prosciutto pouches on top, ensuring they are stable.
- Garnish by sprinkling balsamic caviar evenly over the pouches and around the plate.
- Blanch scallion stalks in boiling water for 10 seconds, then shock in cold water and drain.
- Mix finely diced apple mango, Greek yogurt, and crushed pistachios to make the filling.
- Place the filling in the center of spread-out prosciutto slices and gather them into a pouch shape.
- Tie the neck with a blanched scallion to form a pouch shape, then trim the excess stalk.
- Arrange on a plate with arugula and drizzle with balsamic caviar to finish.
Cooking tips 💡
- Scallions are stiff and can break if tied raw, so it's essential to blanch them briefly in boiling water to make them soft before using.
- Instead of apple mango, ripe melon or Korean melon can also be used for a great sweet and savory combination with prosciutto.
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