Dates
Freshly harvested in the fall, dates are available dried year-round. Look for plump dates that aren’t too dried out. While dates are a prime sweetener, consider pairing them with savory ingredients as...
Ingredients
- 1 sweet potato, peeled and cut into small thin pieces (you can substitute squash or pumpkin)
- Olive oil
- Salt and pepper
- Herbs (small whole sage leaves, or chopped rosemary or thyme)
- 1 or more fall fruits cut into small pieces (apples, pears, figs, grapes, dates)
- 3 ounces prosciutto (we used Volpi) cut into small pieces
- Small skewers soaked in water if wooden
About this recipe
Move over summer tomato/basil/mozzarella/prosciutto skewers, these mini spiedini highlight the flavors of fall. Feel free to substitute your favorite fruit and herb combinations. For finger food, we keep the pieces of sweet potato and fruit fairly small (about one inch). If you are serving the spiedini as a plated appetizer, you can make the pieces larger and grill/broil the skewers longer.
Instructions
Heat stove top grill pan or broiler.
Brush sweet potato pieces with olive oil, salt and pepper (and chopped herbs if using rosemary or thyme). Grill or broil turning as needed until lightly browned but not too softened (you don’t want them to fall apart when you skewer them.)
Thread cooked sweet potato, small whole sage leaves, fall fruit and prosciutto on skewers, alternating as desired. (We like to repeat the prosciutto after every ingredient and make sure the sage leaf is near the sweet potato.)
Grill or broil the skewers turning often until the prosciutto is crispy and the edges of the fruit are browned.
Let cool 3-5 minutes and serve.
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