Experimental Appetizer; Entree of Repurposed Leftovers

[Dannyalcatraz]

This was tonight’s appetizer & dinner.

 

Appetizer: sliced honeycrisp apples with radish sprouts, sliced Swiss cheese, and wrapped in prosciutto strips.

 

Entree: chunked rotisserie chicken breast, sliced mushrooms, broccoli & cauliflower florets, sautéed green & yellow onions, parsley, salt, garlic powder, and ground black pepper, in a sauce of butter, EVOO, Sauvignon blanc, pasta water, and shredded parrano cheese.  All tossed in the pan with egg noodles, then plated.

 

The appetizer was kind of fun.  I’ve seen variations on this theme, with different apples (fujis were common), cheeses (mostly cheeses like cheddar or parmesan) and different greens (like arugula or watercress).   I think the key is aiming for harder, sharper cheeses and greens with a bitter and/or peppery taste, as counterpoints to the sweetness of the apple and saltiness of the prosciutto.  

 

One note on the approach: I tried slicing it lengthwise in quarters, but that resulted in slivers that were too fragile to easily wrapped the apples, sprouts & cheese.  Cutting it in thirds or halves- and using toothpicks- would result in a snack that’s easier to make AND eat.