One of my newest favorite finger foods… slightly spicy, slightly sweet, totally delicious.
Don’t like spice? No biggie- use baby bell peppers instead! (I’ve used them for apps tons of times- they’re pretty to look at and easy on the taste buds too! Check out my stuffed baby bells HERE for more ideas.)
Don’t like persimmon? Or can’t find them this time of year? No prob- use mango, fig, or peach instead! I love easy solutions.
This could be done with bacon too, but I like prosciutto because it’s thin, easy to wrap, and you don’t need to worry about cooking it all the way through either. Annnd I can munch on it while I cook too. 😉
Whatever you use, enjoy these puppies for any potluck or party you may have coming up. I made this batch for a holiday party last month… but, I believe we have a pretty big game coming up this weekend too! And if you’re like me, said game is really only interesting because it involves so many tasty little finger foods, snacks, and bevs. ♥
makes approx 30 peppers
INGREDIENTS
15 jalapeño peppers (if you don’t like heat, use baby bell peppers instead- colorful and sweet!)
4 oz sliced prosciutto
3-4 persimmons (not in season? use mango instead… or fig or peach!)
8 oz cream cheese
2 tbsp sour cream
1/4 tsp granulated garlic
salt and pepper, to taste
olive oil, as needed
DIRECTIONS
Peel and slice persimmon
I find it easiest to use a spoon… skin comes right off!
Slice fruit into long thin pieces
(If you find them a bit goopy, just give ’em a quick rinse)
To make cream cheese filling…
Add the cream cheese, sour cream, garlic, and a sprinkle of salt and pepper
(Sour cream helps thin it out, so it’s easier to spread in the peppers- adjust amount as wanted)
Stir until blended and smooth
Taste and adjust seasonings as desired
For jalapeño …
Slice each pepper in half
Remove all seeds and white parts- they hold all the heat!
(I often use a small spoon to scrape out the inside of each pepper half, rinsing it under water as I go to make it easy and clean… plus it saves your fingers from the spicy stuff!)
Fill each pepper with the cream cheese filling… pack it well and smoothen the tops
Tip: you can use your fingers or a wet paper towel to clean up the edges, if needed
Lay a persimmon piece over each pepper…
try to make up the sizes- larger fruit on larger peppers, smaller on smaller 🙂
These prosciutto slices were cut a tad on the thick side, but thick or thin, it doesn’t matter- all work
To make long even pieces, I use kitchen shears to cut the prosciutto into strips
One thin strip will prob cover two to three peppers
Start on one end of the pepper, then wrap a little strip around it until it’s mostly covered…
some overlapping is okay, but in general, aim for one layer all the way around
Snip where needed, and use the rest for another pepper!
Such cute little mummies, aren’t they?
Keep wrapping until all peppers are mummied up!
Bake for approx 12-15 minutes, until prosciutto begins to crisp up and peppers are soft
Prosciutto may split in a few areas…
I promise you people won’t care, they’ll be way too busy grubbin
Serve up warm or at room temp…
Devour and enjoy!
Pin it for a future party or potluck!! ♥
