As a born + raised Upstate New Yorker, it is my duty to execute at least (we're talking bare minimum here) ONE apple-related meal/snack/dessert each apple season.
Having grown up just 5 minutes away from Beak & Skiff (#1 apple orchard in the country - yet again), you better believe I stopped by to grab a bushel of snap dragons before heading down south to our new home in Wilm.
Which brings me to my next point. On the apple ranking scale, we can't be friends if you don't agree:
No ifs ands or butts here. This is non-negotiable.
Anyway, I found this recipe from Rachel Paul (@collegenutritionist on IG) back in July, and knew it would make the PERFECT snack come October. (P.S. - if you're not already following her, you need to be)! I'm actually pretty proud of myself for remembering it months later... and yes, it was as delicious as I imagined. Tasted a bit like my favorite pizza ever - the Rucolo from Apizza Regionale. Miss u, Apizza.
Without further ado, here is what you'll need for the tastiest prosciutto-wrapped apples:
- Fresh Beak & Skiff apples. Preferably of the three varieties listed above. Again, non-negotiable 😉
- Your favorite prosciutto
- Shaved parmesan
From here the "how-to" is pretty self-explanatory. Cut up your apples, layer with arugula and parmesan of your liking (I went heavy on the cheese, ofc), wrap in a thin slice of prosciutto. Voila. Easy snack/ happy hour treat! Pairs well with a glass of wine. Or so I've heard 😏
Up your game even more by sticking these suckers on a lined cookie sheet in the oven at 350 for no more than 5-6 minutes. The apples come out just a little softened, cheese a little melty, prosciutto a little crispy. Y U M.
I still have a ton of apples in the fridge awaiting a fall creation - let me know your favorite seasonal recipes that I should try next! xx