Peek-a-BOO!
Garlicky marinated bocconcini, rich salty prosciutto and a splash of Pimiento-Gin Sauce—keep your eyes on these tasty canapés or you might miss out. Serve this appetizer with 19 Crimes Bride Of Frankenstein Red Blend.Ingredients
Serves 20 canapés
BOCCONCINI
2 tbsp (30 ml) extra-virgin olive oil, plus more to cover
1 tbsp (15 ml) minced garlic
1½ tbsp (22.5 ml) white wine vinegar
1 small sprig fresh rosemary
1 tsp (5 ml) salt
1 × 7 oz (200 g) tub cherry bocconcini, halved
10 slices prosciutto, halved lengthwise
10 pimiento-stuffed green olives, halved crosswise
PIMIENTO-GIN SAUCE
3 tbsp (45 ml) diced pimiento peppers, drained
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) Bombay Sapphire Sunset Gin
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) Spanish smoked paprika
¼ cup (60 ml) extra-virgin olive oil
Instructions
- To make the bocconcini, in a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days.
- Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento-stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish.
- Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired.
- To make the pimento-gin sauce, in a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container in refrigerator for up to 3 days.