Table of Contents: APPETIZERS


You can make these prosciutto wraps much prettier than mine in the photo!  My excuse is that I had to hurry to have more time to hold my new grandbaby.  I think that is a perfect excuse for “ragged” looking appetizers.  To make this a full confession, I made the appetizers in the photo; then I put the remaining ingredients on a pretty platter and let the guests make the remainder for themselves!


1 (3-oz.) package prosciutto, refrigerate the package

¼ of a small jalapeno pepper

8 oz. cream cheese, softened

1 T. extra virgin olive oil

2 T. Tiger Sauce (usually in bottled condiment section of grocery – made in

New Orleans, LA)

¼ tsp. salt

Pretzel Crisps (I like “Everything” flavor)






While the prosciutto is still cold, cut it with sharp, kitchen scissors into ½ to     ¾-inch strips to use as the outside wrap for the cheese mixture.  Reserve prosciutto pieces that are not uniform to use later.


Remove the seeds and veins from the jalapeno pepper; then use a very fine grater to grate about ¼ of the jalapeno pepper.  Wash your hands carefully after handling the jalapeno pepper.


Use a medium-sized “flat” bowl to mash the softened cream cheese.  Add the oil, Tiger Sauce, salt, and grated jalapeno pepper.  Blend all ingredients very thoroughly.


Put a bite-size piece of the cheese mixture onto a prosciutto strip, wrap the prosciutto around the cheese; and then cut he prosciutto at the meeting point.  Leave the top and the bottom open for the cheese to be seen on top.  “Glue” the reserved prosciutto pieces to the cheese mixture when needed as “patches”.


Place a prosciutto wrap on a pretzel crisp and lightly press downward to “glue” the cheese to the top of the pretzel crisp.


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