Prosciutto Wrapped Pineapple Bites Recipes

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
• Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.

Steps:

• Spread cheese evenly on prosciutto slices. Place pear or apple wedge on shortest side of each slice; roll up.
• Serve immediately, or cover loosely and refrigerate until serving time. To serve, cut each roll into 3 pieces. Secure each with cocktail toothpick.

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
• Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.

Steps:

• To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
• Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
• Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
• Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
• The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
• Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
• Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
• Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
• Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
• Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

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:

• Wrap strips of prosciutto around mango pieces and strawberries. Secure with toothpicks.

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:

• In a small bowl, combine the cheese, confectioners' sugar and pepper. Cut a slit in each apricot; fill with cheese mixture. Cut each slice of prosciutto in half lengthwise; wrap a piece around each apricot and secure with a toothpick., Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until heated through. Refrigerate leftovers.