Family reunions, birthday celebrations and holiday gatherings all bring loved ones together for special occasions that call for delicious meals and snacks. To help elevate entertaining in your household, make hosting a cinch with quick, shareable recipes.
Pizza, for example, is a nearly universally beloved dish ideal for sharing. This version is simple, fresh and perfect for entertaining guests or just for a night in with fresh mozzarella, Prosciutto di Parma and fresh basil.
For savory seasonal flavor, look no further than Sweet Potato Rounds topped with fried sage leaves, goat cheese and prosciutto. When guests arrive, greet them with easy hors d’oeuvres that balance wellness with indulgence like this Crudites Platter or Fresh Snack Board.
To help ensure the freshest of ingredients in these tasty appetizers, look for the “Parma Crown” on packages of Prosciutto di Parma, which you can find pre-packaged or available for slicing at many gourmet deli counters and specialty food stores. Containing no additives, preservatives or hormones, Parma ham contains no additives, preservatives or hormones and is 100% natural. Aged twice as long as many other options, it creates a depth of flavor that’s delicate and sweet-savory with a buttery texture.
Find more easy appetizers perfect for entertaining at parmacrown.com.
Sweet Potato Rounds
Yield: 16-20 rounds
2 medium sweet potatoes
2 teaspoons olive oil salt, to taste
2 tablespoons butter
1 bunch fresh sage, stems removed
4 ounces goat cheese
8 slices Prosciutto di Parma, halved
Preheat oven to 425 F. Line baking sheet with foil or parchment paper. Peel and slice sweet potatoes into 1/2-inch rounds. In medium bowl, toss sweet potatoes with oil and lightly season with salt, to taste. Arrange rounds in single layer on prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes, flipping halfway through.
In small skillet over medium heat, bring butter to simmer. Add half the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt, to taste. Repeat with remaining sage leaves. Reserve 2 teaspoons butter. In small food processor, combine goat cheese and reserved butter; whirl until smooth.
To make rounds, remove goat cheese to plastic zip-top bag. Cut ou one corner and pipe small dol lops of cheese onto each round. Top with half slice prosciutto and one crispy sage leaf.
