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Prosciutto and Brie – 3.5 stars
Caprese – 4.5 stars
Steak & Arugula – 4.2 stars
Let’s start at the top. The caprese is a personal favorite so it’s easy to get a pretty high score with me because it is what it is and you have to try hard to screw it up. This a a good basic caprese recipe so if you’ve never tried it … give it a go. I popped some of them into the oven and broiled them for a couple of minutes and think it is much better that way with a little balsamic glaze drizzled on top.
The steak and arugula is also pretty darn good. I’m not usually a blue cheese fan but it works in this recipe. However, if I am going to spend that kind of money on steak it’s going to be the main course and not an appetizer.
And last is the prosciutto and Brie. Bias alert – I don’t like the slightly gamey flavor of prosciutto. I like my pork fully cooked and seasoned with smoke, not air-dried au natural. So there you go, if you like prosciutto then you may like this one. The Brie and peach preserves on a crostini are a good base for just about anything!
