Babybels remind us of Christmas so we thought we would use for a winter themed canapé. You can experiment with the fillings but after a few trial runs, we decided that peanut butter and chilli jam make the perfect combination.
Ingredients
6 Babybel cheeses, rind removed
6 slices of prosciutto
6 small sage leaves 3 tsp peanut butter
3 tsp chilli jam
2 tsp finely chopped parsley
Method
1. Slice the prosciutto lengthways and place at right angles to form a cross.
2. Place the Babybel cheese in the centre
3. Top with ½ tsp chilli jam and ½ tsp peanut butter add a sage leaf and wrap to cover the cheese, using your hands to seal the parcel
4. Place in a cast iron pan and bake indirect, turning every few minutes until the ham is browned and the cheese is soft and gooey, approximately 20 minutes
5. Serve hot off the grill with a sprinkle of chopped parsley
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
BBQ is a new magazine devoted to fire, food and outdoor living – a quarterly print and digital publication to entertain and inform the barbecue community and hospitality world
Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.
