Finish sweet-savory appetizers of mango and prosciutto with fresh basil and a Rosé Balsamic Reduction for a tempting starter.
Mango and Prosciutto Bites
MAKES 4 TO 6 SERVINGS
- 12 thin slices prosciutto
- 12 (1¼-inch) pieces fresh mango
- 12 small fresh basil leaves
- 12 (4-inch) wooden skewers
- Rosé Balsamic Reduction (recipe follows)
- Fold each prosciutto slice back and forth to form a ruffle. For each, place 1 folded prosciutto slice on 1 mango piece, trimming prosciutto from sides to even, if necessary. Top with 1 basil leaf. Secure with wooden skewers. Cover and chill up to 30 minutes. Drizzle with Rosé Balsamic Reduction just before serving.
KITCHEN TIP: To find a ripe mango, look for one that has turned mostly or entirely red, and give it a gentle squeeze—it should yield slightly to pressure.
Rosé Balsamic Reduction
- ½ cup rosé balsamic vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons crystallized ginger
- In a small saucepan, combine vinegar, sugar, and ginger. Bring to a gentle boil over medium heat and cook until reduced to ⅓ cup, about 7 to 8 minutes. Strain through a fine-mesh sieve. Let cool until mixture thickens to a syrup consistency.
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