WineLovers Discussion Group

This simple recipe showed up in my inbox this morning, and it struck me as a simple but elegant little hors d'Ouvres for service anytime, but perhaps in autumn most of all. Thought I'd share. Of course, though its rather specific about which apple and which cheese to use, I wouldn't hesitate to substitute though a softer cheese that melts too efficiently might not be advisable.

16 thin slices of pancetta
1 Pink Lady apple—peeled and cut into 16 wedges
3 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks
Sixteen 2-inch rosemary sprigs or toothpicks, for skewers

Preheat a grill pan. Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Wrap the pancetta around the filling and secure with a rosemary sprig or toothpick.

I'm assuming one does something with the pre-heated grill pan.
Sound great! Something tells me bacon, sharp cheddar and Cortland would work.

Howie Hart wrote:I'm assuming one does something with the pre-heated grill pan.
Sound great! Something tells me bacon, sharp cheddar and Cortland would work.

Ha! That was my first time trying to copy something from one place to the other on my iPad. Obviously, I didn't get it all. It said to grill them them three or so minutes per side, until the pancetta crisps up.

That combo sounds great. Speaking of cheddar, the English cheddar with chives in it (Cotswold?) would be a good choice too.

Sounds good Jenise and Howie. Thanks for passing it on.

Wow, that does sound yummy.
I agree about the soft cheese. In fact, at our last wine group, my friend brought a simple appetizer of asparagus spears, coated with soft cheese and wrapped with Proscuitto. It was delicious. I asked her what kind of cheese and she was embarrassed to tell me Rondele Garlic and Herb. Hey, it tasted great! She insisted I take home the leftovers which I happily did. We enjoyed the last of them last night crisped under the broiler. Even better!