Apple and prosciutto verrines Recipe

Name: Apple and prosciutto verrines
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 portions de 60 ml (2 oz)
Ingredients: 1 french shallot; 60 mL (1/4 cup) chopped prosciutto; 60 mL (1/4 cup) chopped dried cranberries; To taste, salt and pepper; 75 ml (1/3 cup) grated old cheddar cheese; 15 mL (1 tbsp.) finely chopped fresh oregano; 30 mL (2 tbsp.) 15% M.F. old-fashioned cream; 500 mL (2 cups) cubed yellow potatoes (e.g. Yukon Gold); 1 red apple; 30 mL (2 tbsp.) finely chopped toasted pecans*; for garnish, Finely chopped apple; for garnish, dried cranberries; for garnish, oregano

Ingredients

1 french shallot
60 mL (1/4 cup) chopped prosciutto
60 mL (1/4 cup) chopped dried cranberries
To taste, salt and pepper
75 ml (1/3 cup) grated old cheddar cheese
15 mL (1 tbsp.) finely chopped fresh oregano
30 mL (2 tbsp.) 15% M.F. old-fashioned cream
500 mL (2 cups) cubed yellow potatoes (e.g. Yukon Gold)
1 red apple
30 mL (2 tbsp.) finely chopped toasted pecans*
for garnish, Finely chopped apple
for garnish, dried cranberries
for garnish, oregano

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 12 portions de 60 ml (2 oz)

Instructions

Cook potatoes in a saucepan of boiling salted water for 15 minutes, or until tender.
Drain and leave in saucepan.
Add cream and mash potatoes with a hand masher until smooth and creamy.
Add oregano, cheese, salt and pepper and stir gently with a spatula until cheese melts completely.
Keep warm.
Fry prosciutto and shallot in a skillet over medium-high heat for 2 minutes.
Add cranberries and diced apple and cook for 3 minutes, or until apples are slightly golden.
Reserve.
Divide apple mixture evenly among twelve 60 mL (2 oz.) verrines and cover with mashed potatoes.
Add toasted pecans and garnish each with a piece of apple, dried cranberries and an oregano leaf.