Best. Appetizer. Ever.

0-1I’m not ashamed of my title. These are the best appetizers ever. So I’ll keep my post like these Prosciutto bites, quick to go!

There are plenty of prosciutto, melon and mozzarella recipes and apps out there. However, the prosciutto in most of these recipes is uncooked. Personally, I prefer prosciutto cooked and crispy.

I made these yummy little bites for a party and they were a hit! They were gone in a flash and everyone agreed they were addicting.

The saltines of the cooked prosciutto pairs perfectly with the smooth creaminess of the mozzarella and the slight sweetness of the melon. They would be good with honeydew, too.

A Delectable Endeavors original

12 strips of prosciutto

12 small cubes of cantaloupe

small container of bocconcini (small mozzarella balls)

Spray a mini-muffin pan with canola oil. Place prosciutto into the cups so they make little cups. Place them into the oven for only about 10-15 minutes, or until prosciutto is crisp.  Drain cups on a paper towel until cool. Place one small ball of mozzerella and one small piece of cantaloupe in the cup. Enjoy!

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Bacon Jam

I know, I know. The combination of these two words just blew your mind. After you’ve picked up the pieces of your cranium, please, take a deep breath and read the rest of IMG_20130106_141048this post.

Bacon and jam are usually separate parts of a delicious breakfast. But I have found a way to marry them together in a deliciously amazing concoction. However, I can’t take full credit for it. The internet is full of people posting recipes for bacon jam, and they vary widely. I studied many of them before coming up with my own. This is encouraging because it means that this recipe is flexible. If you don’t have *just* the right ingredient or amount of something, it doesn’t necessarily mean you can’t have your own delicious bacon jam.  It will just be a slightly different version.

Now let me abate your worries. This is not a jammy-sweet, stick-to-the-roof-of-your-mouth kind of food. It is bacon in a somewhat sweet, somewhat savory mixture that loosely resembles the consistency of jam. It is really more like bacon chutney. I recently made this for a BLT appetizer where I spread some on crostini with arugula and tomato a la Spoon Fork Bacon. It was a big hit! But then, people started using it in different, creative ways, like on top of scrambled eggs. Delish! So let your little bacon-obsessed brain get creative with this surprising little dish.

Bacon Jam – A Delectable Endeavors original

1/2 lb bacon, cut into small pieces (I use Trader Joe’s Classic, sliced dry rubbed)

1 Tablespoon bacon fat

1 Tablespoon butter

1 large shallot, minced

6 ounces of your favorite dark beer, scotch ales and stouts work best (I used Tyranena’s Sheep Shagger Scotch Ale)

1 Tablespoon maple syrup

1 Tablespoon apple cider vinegar

1/2 cup strongly brewed coffee (do not used flavored coffee)

1/2 tsp dried thyme

Cook bacon in a large pan on medium heat. Render the fat completely so that bacon is nice and crispy. Remove bacon from pan using a spatula, so you can save the bacon fat in the pan. Place cooked bacon on a paper towel to drain.

Drain all but 1 Tablespoon of bacon fat from the pan. Add 1 Tablespoon of butter to Tablespoon of reserved fat in the pan. Add chopped shallot and cook until translucent (this should only take a couple of minutes). Add beer, maple syrup, vinegar, and coffee to pan and bring to a simmer. Once simmering, add bacon bits and thyme and mix.

Let this mixture simmer lightly for approximately 30 minutes, or until it reaches desired jam-like consistency. Like I said, this recipe is flexible, so if it gets too thick, feel free to add a little coffee or beer. If if is too loose, let it simmer a little longer.

Once cooked, let cool before putting into your favorite jar. Keep in the refrigerator for up to a week (if you don’t eat it all before then). Canning will keep the jam for longer.