Bistro Appetizer Bundles Recipe

Bistro Appetizer Bundles Recipe
Bistro Appetizer Bundles Recipe photo by Taste of Home
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Bistro Appetizer Bundles Recipe

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Packed with enoki mushrooms, asparagus, peppers and carrots, these prosciutto-wrapped bundles are sure to satisfy. They add a fancy touch to holiday parties.—Roxanne Chan, Albany, California
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min.

Ingredients

  • 10 fresh asparagus spears
  • 10 thin slices prosciutto or deli ham
  • 1 package (3-1/2 ounces) fresh enoki mushrooms
  • 1 medium sweet red pepper, cut into strips
  • 10 carrot sticks
  • 10 green onion tops
  • DIPPING SAUCE:
  • 1/4 cup sour cream
  • 1/4 cup Mascarpone cheese
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons honey mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper

Directions

In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place prosciutto slices on a work surface; divide the asparagus, mushrooms, pepper strips and carrot sticks among slices. Roll up tightly; tie bundles with green onion tops.
Combine the sauce ingredients; serve sauce with bundles. Yield: 10 appetizers (1/2 cup sauce).
Originally published as Bistro Appetizer Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p31

Nutritional Facts

1 each: 141 calories, 8g fat (4g saturated fat), 43mg cholesterol, 559mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 12g protein.

  • 10 fresh asparagus spears
  • 10 thin slices prosciutto or deli ham
  • 1 package (3-1/2 ounces) fresh enoki mushrooms
  • 1 medium sweet red pepper, cut into strips
  • 10 carrot sticks
  • 10 green onion tops
  • DIPPING SAUCE:
  • 1/4 cup sour cream
  • 1/4 cup Mascarpone cheese
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons honey mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper
  1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. Place prosciutto slices on a work surface; divide the asparagus, mushrooms, pepper strips and carrot sticks among slices. Roll up tightly; tie bundles with green onion tops.
  3. Combine the sauce ingredients; serve sauce with bundles. Yield: 10 appetizers (1/2 cup sauce).
Originally published as Bistro Appetizer Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p31

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