Roasted Baby Potatoes with Honey-Brushed Prosciutto

Posted by Aleah & Nick on Friday, June 1, 2012 · Leave a Comment

Friday! Oh, how we’ve been looking forward to this weekend. We’re enjoying the last little bit of that short window of time we had in between events and crazy work {you know we love it} as we kick back and relax for Aleah’s birthday. We’ve been cramming in lots of proposals, contracts and ideas have been swirling about during this short week {oh, we launched our new Valley & Co. Creative Business Consulting branch!}, so a weekend of doing nothing but fun sounds like best medicine!

What are you up to? As we officially launch ourselves into June and the heat of the summer, we’re also daydreaming about entertaining al fresco with family and friends just enjoying the company, laughter and food. Summer has to be our favorite time of year {though the holidays are a close contender} as life becomes so breezy. So effortless. Everything just seems to fall into place, doesn’t it? Well we’re savoring every bit of summer and sharing lots of deliciously fresh and summery recipes like this one {remember our recipe spread in the recent issue of RUE Magazine with Noa Azoulay-Sclater / Feather love Photography}? We hope you find time to whip up delicious delights and really enjoy the moment and the meaning of summer…

Delicious fresh ingredients at their best.

Photography by Noa Azoulay-Sclater / Feather love Photography

Roasted Baby Potatoes with Honey-Brushed Prosciutto

Ingredients: baby potatoes | goat cheese {herbed or plain} | honey | prosciutto | olive oil | micro greens

Pre-heat your oven to 300 degrees. Slightly scoop out the top of each potato with a melon baller and cut the base of the potato so that it will sit flat and upright on a baking sheet.

Coat the potatoes in olive oil and place on a baking sheet upright and bake for 20 minutes, or until golden brown and cooked through.

Remove from the baking sheet and let cool a bit so you can handle them. When cooled slightly take the prosciutto and wrap tightly around the potato. Secure with a skewer through the side of the potato. Brush with honey and cook the prosciutto-wrapped potato on medium-low heat on the stove top, just until the prosciutto is crisped.

Fill a plastic bag with goat cheese and trim the end {to make a piping bag}. Fill the hole on the top of the potato with goat cheese and top with micro greens. Serve while warm.

Enjoy and please share photos if you recreate our summertime recipes. Cheers!