Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West