Prosciutto Bites Recipes

Steps:

• You want all the ingredients (other than the prosciutto and black pepper) to be around the same size.
• I buy the slices of havarti from the deli and cut them into four long slices. Then cut those strips in half widthwise. I then put two pieces into a roll.
• Cut the pear into quarters and core it. Then cut each quarter in four long thin slices. I end up with a few slices leftover but I consider those treats for the cook!
• At one end of a slice of prosciutto, place a cheese slice, a pear wedge and a pepper stick.
• Sprinkle with pepper.
• Roll up slices and secure with toothpick if necessary. I find that the meay sticks to itself usually well enough to not need toothpicks.
• After they are rolled up, you can cutthem in half if you would like a smaller bite.
• Refrigerate prior to serving and keep cool during serving.

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

Steps:

• Unmold the cranberry sauce from the can, and slice into 1/4-inch-thick rounds. Trim the rounds into 1-inch squares.
• Remove the outer rind from the wheel of Brie, leaving the top and bottom rind intact. Cut across into 3/4-inch-thick slices, then cut the slices into 1-inch pieces.
• Put Brie squares on mini toasts and top with pieces of cranberry sauce, then wrap in prosciutto and secure with decorative toothpicks. Serve at room temperature.

Steps:

• Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside.
• Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything.
• Drizzle with some of the reduced vinegar and grind a little more black pepper on top.

Steps:

• wrap prosciutto around mango and strawberries.
• secure with tooth picks.
• serve on a plate.

Steps:

• Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.
• Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
• Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.
• Prosciutto-Wrapped Melon Bites: Substitute half of 1 small cantaloupe or honeydew for mango. Proceed with recipe as directed.
• Proscuitto-Wrapped Pear Bites: Substitute 1 ripe pear, unpeeled, for mango. Cut pear as directed in Step 1. Toss together pear slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.
• Proscuitto-Wrapped Apple Bites: Substitute 1 Gala apple, unpeeled, for mango. Cut apple as directed in Step 1. Toss together apple slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.
• Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.

Steps:

• Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
• Spread 1/2 tablespoon of mixture on each cracker.
• Top with a small slice of Dietz & Watson Prosciutto.
• Garnish with parsley and lemon zest.

Steps:

• Tip the chicken pieces, anchovies, parmesan, mayonnaise, soured cream, mustard, garlic granules, chives and lemon juice into a bowl, then mix together to combine. Season with salt and black pepper. Will keep covered in the fridge for up to two days.
• Spoon teaspoonfuls of the mixture onto the crispbreads, then top with the chopped bacon and more chives.

Steps:

• Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
• Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.