So sometimes when my Mom didn't have the usual homemade bread and cold cuts for a sandwich, she would pack our lunches full of pu pus. Pepperoni sticks cut up, cheese bites, etc. Sometimes when she didn't feel like cooking a big dinner, she would creatively decide it was a pu pu night. Gosh I feel embarrassed just thinking about how that sounds...
So, all grown up now, and the primary chef of my own household, I am responsible for coming up with all sorts of snacks, appetizers and nibbles for us, and our guests when we entertain. I like the cheese board, a homemade dip - for which I have many awesome recipes to share, and other bite-sized treats. I also like to serve a variety. This means that I need to have a few go-to pu pus that I can use to jazz up a cheese board, or complement a feta and sundried-tomato torta.
The follwing recipe is from Fine Cooking (I'm their most loyal follower and absolutely love their website and magazines!) and I just love how easy it is to whip them together and how amazing they taste. I have now served them to quite a few different groups and I've never, not once, had leftovers.
Whoever thought pu pus could be so yummy? (Did I take that too far?!)
8 pieces of prosciutto, sliced
lengthwise in 2
16 pieces of fresh basil, sliced lengthwise
in 2
8 cherry tomatoes, halved
8 cocktail boccochini cheeses, halved
Your best extra virgin olive oil
Salt and pepper to taste
2. Make a ball by pressing the cheese and the cherry tomato together.
3. Generously salt and lightly pepper the balls before rolling up and finishing with a toothpick.
4. Refrigerate for up to one hour. Let sit on counter and drizzle with oil at least 10 minutes before serving.
Serve and prepare to take your praise!
