PROSCIUTTO PURSES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 36 purses, 12 servings
Number Of Ingredients 4
Steps:
- Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
- Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
- Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.
PROSCIUTTO WITH FRESH FRUIT
Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.
PROSCIUTTO AND PARMIGIANO PUFFS
These delicious little appetizers are very easy to put together! Everyone always really enjoys them on an appetizer tray. They also freeze very well so they are a great make ahead!
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 18-24 puffs
Number Of Ingredients 6
Steps:
- Roll the puff pastry into a very thin rectangle on a lightly floured surface.
- Sprinkle with the Parmgiano-Reggiano and pepper. (make sure the fan isn't blowing your way, haha, I forgot mine was on and "the answer my friend" was not the only thing that was blowin in the wind! DOH!).
- Arrange the prosciutto over the cheese to cover the entire surface. Cut into 3 inch triangles with a pizza cutter. (I cut it into 3 inch squares first and then in half diagonally to make triangles).
- Roll the triangles up from the wide end, enclosing the cheese and proscuitto.
- Arrange on a baking sheet and shape into crescents. Brush with the egg and sprinkle with the Grana Padano. Bake at 375*F for 20 minutes until golden and crisp.
Nutrition Facts : Calories 93.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 15.2, Sodium 116, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.1
PROSCIUTTO AND PARMESAN PUFF PASTRY
These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites.
Provided by Elisabetta47
Categories European
Time 26m
Yield 30 pieces, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
- Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
- Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
- Wrap in plastic. Repeat with the second half sheet of pastry.
- Refrigerate until firm, at least 3 hours and up to 2 days.
- When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
- Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
- Transfer to racks and cool slighty. Serve warm.
Nutrition Facts : Calories 174.8, Fat 12, SaturatedFat 3.8, Cholesterol 25.2, Sodium 182.9, Carbohydrate 11.4, Fiber 0.4, Sugar 0.3, Protein 5.3
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
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