Wrap each peach quarter with prosciutto so that it goes around twice.
Secure with toothpick.
Grill until prosciutto has browned a bit.
Cool slightly before eating.
Squeeze the lemon/lime juice on the fruit.
Wrap each fruit piece with a strip of prosciutto.
Arrange on a platter with grape clusters and slices of orange.
Place asparagus and all of ingredients except for prosciutto, in a microwavable dish.
Cook for 2 minutes.
preheat grill to high.
When cool enough to handle, wrap each spear, including some of the seasoning with one slice of prosciutto. repeat with all spears.
Grill turning to brown and crisp each side. Enjoy!
NOTE:
No need for salt because the proscuitto is salty.
il. Add prosciutto, jalapeno and clam juice. Continue cooking for another 5
op each with the chopped prosciutto and sprinkle with Parmesan.
ith generous amount of mesquite for grilling the shrimp.
Reserve
Top each slice of bread with a few bocconcini slices & a basil leave. Place on baking sheet.
Mound a slice of prosciutto over the top.
Sprinkle with parmesan cheese and black pepper.
Broil until cheese melts (1-2 minutes).
Take 1 slice of prosciutto and wrap it around the pretzel stick, starting at the bottom and winding it up to the top of the pretzel stick.
Do this until you finish the whole package of pretzels.
Variation:
You can also wrap 1 thin slice of cheddar cheese or any type of cheese around the pretzel then wrap 1 thin slice of prosciutto around the cheese.
Serve and enjoy.
Note: Serve right away so the pretzels don't get soggy. Do not make these the night before.
br>Lay out pieces of prosciutto and spread about one tablespoon
In a medium bowl, mix cream cheese, bleu cheese, butter, 1 Tablespoon chives and lemon juice until blended. Add prosciutto and walnuts and mix lightly.
Using a pastry bag, pipe a rounded tablespoon of mix into each phyllo shell. Garnish with walnuts and reserved chives. Served immediately.
n medium. Add chopped prosciutto and cook for 2 mins. Add onion
nd toss to coat. Roast for 20-25 mins, until fennel
arlic for 2-3 mins, until soft. Stir in rice and prosciutto
Heat 1 tbsp oil over medium heat. Saute prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels. Add remaining oil and butter. Saute leek and garlic for 4-5 mins, until leek is tender. Add potatoes, stock and 1 cup water. Bring to a boil and cook for 10-15 mins, until potatoes are very tender. Mash.
Slowly add cream and milk. Heat gently, stirring, for 2-3 mins, until just boiling. Add 1/2 the prosciutto. Season to taste.
Serve soup sprinkled with chives and remaining prosciutto.
eaves. For larger leaves, slice in half lengthwise.
Cut prosciutto into
ver medium heat. Saute onion for 3-4 mins, until tender
n plastic wrap and chill for 30 mins.
Oil a
edium. Saute leeks and mushrooms for 4-5 minutes until tender
epper. Lay a slice of prosciutto on top of each. Roll
oard. Lay a slice of prosciutto on top, cutting it to