Grana Padano & Prosciutto di San Daniele Canapés

Ingredients

• 150 gcream cheese
• 150 gsoured cream
• 60 gGrana Padano
• 6 slices, finely choppedProsciutto di San Daniele
• 24canapé cases or pastry cases
• to garnishfresh basil
• to tasteblack pepper

Instructions

1. 1

   Mix the creams

   Stir the cream cheese and soured cream together until combined.

2. 2

   Grate the cheese

   Use a vegetable peeler to make a few Grana Padano shavings for the garnish. Finely grate the rest into the cream cheese mixture.

3. 3

   Add the prosciutto

   Stir in the chopped Prosciutto di San Daniele, reserving some for the garnish. Mix well and season to taste.

4. 4

   Fill and garnish

   When ready to serve, fill the pastry cases with the mixture. Top each with a little reserved prosciutto, a Grana Padano shaving, a small basil leaf and a sprinkling of pepper.

What are Grana Padano and prosciutto canapés?

Canapés are small savoury bites served at gatherings, often on a pastry base or in a case. This version pairs Grana Padano, a hard Italian cheese, with Prosciutto di San Daniele, a cured ham from the San Daniele area of Italy.

The creamy filling brings the salty, savoury ingredients together, while the cheese shavings, basil and pepper add a fresh-looking finish. The cases make the mixture easy to portion and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 2g protein, 3g carbs, 7g fat.

The pastry cases provide most of the carbohydrates, while the cream cheese and soured cream contribute much of the fat. The dairy and prosciutto provide some protein, with the cheese and cured ham adding a savoury element. Serve alongside vegetable crudités or a green salad for a fresher, more varied party plate.

Building a smooth filling

Cream cheese: combine it thoroughly with the soured cream so the filling is even and easy to spoon into the cases.

Grana Padano: finely grate most of the cheese so it blends into the mixture, and reserve some for thin shavings on top.

Keeping the prosciutto flavour balanced

Chop the prosciutto finely so it is distributed through the filling and fits neatly into each canapé. Hold some back before mixing to use as a garnish.

Taste before adding extra seasoning, as both the cured ham and cheese are savoury. Add pepper to taste, as directed.

Filling the cases

Wait until you are ready to serve before filling the cases. This helps preserve their crisp texture against the moist cream mixture.

Use a small spoon to fill each case, taking care not to overfill it. Finish with a little prosciutto, one cheese shaving, a basil leaf and a light sprinkling of pepper.

Texture and serving

The filling should be creamy, with small pieces of prosciutto and finely grated cheese throughout. The topping gives each bite a mix of soft, crisp and delicate textures.

Arrange the finished canapés on a platter and serve promptly. Their small size makes them suitable for a drinks table or as a starter alongside other party bites.

Planning the 20-minute preparation

The recipe takes 20 minutes in total and needs no cooking step. Grate the cheese, chop the prosciutto and prepare the garnish before mixing to keep assembly straightforward.

You can mix the filling ahead, but keep the final filling step until just before serving so the cases stay crisp.

Recipe notes & tips

• Finely grate the Grana Padano that goes into the filling so it mixes in evenly.
• Reserve the prosciutto and cheese shavings before combining the filling.
• Taste the mixture before adding pepper, since the cured ham and cheese are already savoury.
• Fill the cases shortly before serving to help keep them crisp.
• Use a small spoon to portion the filling neatly into all 24 cases.

Variations

• Add chives: Mix finely snipped chives into the cream filling for a gentle onion note.
• Use a different hard cheese: Substitute another finely grated hard cheese if Grana Padano is unavailable.
• Add lemon zest: Stir in a little finely grated zest for a fresh lift.
• Change the herbs: Use small parsley leaves in place of basil for the garnish.
• Serve without pastry: Spoon the filling onto small cucumber rounds for a different base.

Common mistakes to avoid

• Filling too early: The cases can soften, so add the mixture shortly before serving.
• Grating the cheese too coarsely: Large pieces may not blend well, so finely grate the cheese for the filling.
• Using all the prosciutto in the mixture: Set some aside first so there is enough for the garnish.
• Overseasoning: Taste the filling before adding pepper, as the ham and cheese are savoury.
• Overfilling the cases: Keep the filling level with the top so the canapés are easier to pick up.

How to store

Keep any unfilled mixture covered in the fridge and use it within 2 days. Store the pastry cases separately and fill them shortly before serving; assembled canapés are best eaten promptly to retain their crispness.

Frequently asked questions