BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PROSCIUTTO BREAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
- Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving.
KIDS CAN MAKE: ROSEMARY BREAD IN A FLOWER POT
Rosemary bread baked in a clay flower pot makes a charming gift-especially when you include herb seeds in the package for planting after the bread is gone. For little and big kids: Let them bloom the yeast, measure the flour and add it to the mixture, knead the dough, watch it rise, punch it down and shape it into balls. To wrap it up: Push a garden tag (or thank-you card) into the bread, and wrap the pot with a packet of rosemary seeds.
Provided by Food Network Kitchen
Categories side-dish
Time 4h5m
Yield 6 bread flower pots
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes. Remove the skillet from the heat, and let the onions cool.
- Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes.
- Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms. Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes).
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, 1 to 1 1/2 hours.
- Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot. Cut long, wide strips of parchment to fully line the sides. Coat the parchment with cooking spray.
- Punch the doubled dough down, and evenly divide into 6 pieces. While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot. Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more. (The dough will rise above the flower pot rim.)
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes. Remove from the oven, and brush the top of each loaf with melted butter. Let cool until warm or room temperature, and serve. (Or wrap with plastic wrap and store at room temperature for up to 2 days.)
PROSCIUTTO DI PARMA-BLACK PEPPER QUESADILLA WITH ROSEMARY OIL
Steps:
- Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil.
- Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer and store in the refrigerator.
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
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