oat cheese with slices of prosciutto, slightly overlapping the edges. Cover
ith mozzarella cheese; top with prosciutto.
In small microwavable bowl
Use a peeler, make Gruyere cheese curls.
take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
Repeat with all slices of Prosciutto.
I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.
and olive.
Nine: Wrap prosciutto around a small piece of
an off heat.
Cut prosciutto into small pieces.
Dice
Peel and devein shrimp.
Cut Prosciutto into 12 equal pieces. Saute butter, garlic and white wine.
Place shrimp in an ovensafe glass pan and cover each shrimp with a piece of Prosciutto.
Pour butter sauce over shrimp and sprinkle Mozzarella over entire pan. Bake at 350\u00b0 until shrimp are cooked.
Serves 3 to 4 as an appetizer.
nch thickness.
Slice the prosciutto into long thin strips.
In small bowl, combine melon balls with wine.
Cover; chill about 1 hour.
Cut thinly sliced Prosciutto into strips, 3 inches long and 2 inches wide.
Wrap meat strips around each cheese wedge.
Drain melon balls.
On lettuce lined plate, arrange cheese wrapped Prosciutto and melon balls.
Garnish with alfalfa sprouts. Makes 8 servings.
Place a piece of brie on top of each watermelon finger and wrap each with a slice of prosciutto. Secure with a toothpick.
Place slices of bread on serving tray and drizzle lightly with olive oil and vinegar.
Layer cheese, one or two slices of prosciutto, and tomato on each piece of bread.
Sprinkle with parsley as a garnish.
Heat grill to medium high.
Toss trimmed fresh asparagus with Olive oil and salt and pepper.
Place asparagus on grill, turning occasional, until they are becoming charred, about 5-7 minutes.
Remove from grill and wrap each spear with prosciutto, sprinkle with Parmesan cheese and serve. Also great served chilled as an appetizer.
epper. Go easy on the salt because your prosciutto will also add
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.
Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.
he wine/lemon/butter mix, prosciutto, garlic and red pepper over
br>Lay out pieces of prosciutto and spread about one tablespoon
Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato.
Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing.
Allow cream cheese to reach room temperature (75\u00b0).
Boil asparagus until 2/3 done (allow to remain stiff), then allow to cool.
Once cool, roll asparagus in room temperature cream cheese, then wrap with piece of Prosciutto.
Pin with toothpick and serve.
quarter the peaches and remove the pit.
place one ounce of blue cheese in each pit side crescent.
wrap the blue cheese stuffed peaches with one slice of proscuitto ham.
place two on a dish and lightly splash aged balsamic vinegar over the top.
HINT *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.
Remove yolks from egg halves & mash in a bowl w/the mayo & cream.
Stir in 1st measures of pimento & basil + the prosciutto.
Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil.
NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).