Aromatic Herbed Bread Filled With Prosciutto Food

GRILLED BREAD WITH PROSCIUTTO

Steps:

• Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
• Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
• Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot.

PROSCIUTTO BREAD

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.

AROMATIC HERBED BREAD FILLED WITH PROSCIUTTO

Steps:

• Place all the bread ingredients except prosciutto in the bread machine pan in the order suggested by the manufacturer.
• Select dough cycle and start machine.
• At end of cycle take dough out and punch dough down and flatten; roll to a rectangle. place prosciutto over in a single layer then roll up as a jelly roll.
• Score top. Place loaves on greased cookie sheet. Cover; let rise until double, about 40 hour.
• Preheat oven to 400 degrees F.
• Brush loaf with milk. Sprinkle with herbs. Bake until a hollow sound when tapped, about 25 minutes; cool on wire racks.

PORTUGUESE PROSCIUTTO AND CHOURICO STUFFED BREAD

Steps:

• In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
• Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
• Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
• Cover and let rise in a warm place, away from drafts, until doubled in size.
• Punch down dough. Knead well with floured hands.
• Divide the dough into thirds.
• Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
• Cover the dough with half of the prosciutto and half of the chourico.
• Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
• Roll out 3rd part of the dough and cover.
• Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
• Brush dough with beaten egg yolk.
• Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
• Allow bread to cool. Cut into serving size pieces.
• NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
• With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
• Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

FOCACCIA WITH HERBED-HONEY PLUMS AND PROSCIUTTO

Steps:

• In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
• Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
• Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
• While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
• In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
• Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
• Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
• Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.

HERB AND GARLIC PROSCIUTTO CROSTINI

Steps:

• Spread cream cheese spread onto bread slices.
• Top with prosciutto.