Pickled Beet Eggs with a Chipotle Vinegar Mustard Sauce

 To dye the eggs, pour beet juice from canned beets into a small bowl. Heat water in a pot, and boil the eggs for 15-20 minutes. Remove from heat and cool with cold water. Peel the eggs. Place the hard boiled eggs into the beat juice. Place in the refrigerator over night (I dyed them for 20 hours). Take out and let sit on a plate for 5 minutes so the beet juice on the eggs dries.

Chipotle Vinegar Mustard Sauce:

2 tbs. chipotle mayonnaise
1 tsp. mustard
1/4 tsp. cumin
2 tsp. white balsamic vinegar

I added baked crispy Prosciutto for plating, and crunched two pieces up into the sauce for texture. This dish looks slightly odd, but the flavors were amazing!

Goat Cheese Stuffed Figs

Herb Goat Cheese

Dried Figs

Prosciutto

Take a dried fig and slice in half almost going all the way through. Take a small piece of goat cheese while still cold from the refrigerator and form into a ball with your fingers. Place inside the cut open fig. Garnish with a small slice of prosciutto. This recipe is so easy, has elegant flavors, and tastes great! 

Prosciutto-Melon Kiss

1 package (6-8 slices) Prosciutto 

Cantaloupe

Chives

Cut your cantaloupe in half and scrape out the seeds. With a melon baller, shape out 12-16 melon balls and leave one flat side so that the kisses do not fall over. Lay out the prosciutto and cut each in half. Place one melon ball flat side down on a piece of prosciutto and bring the sides up around the melon. To secure, take a piece of chive, wrap around the prosciutto kiss and tie in a knot. 

I found this on a Restaurant's website that was served for an Amuse Bouche, and they looked so good and simple I had to try them!

BMT Crostini

1 large tomato

Thyme

Miracle Whip

Prosciutto
Store-bought Rosemary Bread

Set the oven to Broil. Slice the tomato in half, and then continue cutting into thin slices. If you have a slotted spoon, stick the stem of the thyme in the hole of the spoon and pull through to remove the leaves from the stem. Otherwise just use your hands. Cut the Rosemary bread into 1/2 inch slices and put onto a cookie sheet. Place the bread in the oven for about a minute and check it to make sure the top is golden brown. Remove from the oven and let cool. While the bread is cooling, turn the oven to 375 degrees and place the prosciutto onto the cookie sheet with a layer of tinfoil. Bake in the oven for approximately 10 minutes or until the prosciutto is crispy. Once the bread is cool, spread a thin layer of miracle whip on top. Place a slice of tomato, crumble some prosciutto and then add a few thyme leaves. Serve immediately.