Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 29 of 457 is Prosciutto-Wrapped Apples — the kind of appetizer that walks into the room already knowing it’s the best-dressed plate at the party.
This recipe lives in that sweet spot where rustic meets elegant. No stovetop, no oven; just crisp apples, sharp cheddar, peppery arugula, salty prosciutto, and a drizzle of balsamic glaze that makes it all feel a little extra.
Honestly? It’s one of those bites that makes you pause mid-chew to appreciate what’s happening. The sweet. The salt. The sharp cheese snap. The way the arugula brings that peppery little surprise. Joanna knew what she was doing here.
A Few Notes from My Kitchen:
- I used Gala apples (peeled and cored) and sliced them thick enough to hold up without breaking.
- Sharp white cheddar was cut into 3 x 1-inch slices just like the book says — and it was the right call.
- Arugula tucked under the cheese added a peppery bite that kept it from going too sweet.
- Prosciutto wrapped easily when torn into strips — messy hands, but worth it.
- A final drizzle of balsamic glaze and a sprinkle of kosher salt + cracked black pepper brought it all together. This is your permission to be generous with both.
⭐⭐⭐⭐ = Loved it
Clear winner. Clean plates, happy hearts, and I might text someone the recipe.
These little bites are everything you want from an appetizer: no-fuss, full of flavor, and impressive without trying too hard. The kind of thing you make once and keep in your back pocket forever.
Three kinds of texture. Four bold flavors. One fancy-looking tray that came together in fifteen minutes flat. It’s not just a starter it’s a conversation piece.
428 recipes to go
Gracefully yours,
Food and the Story 