Prosciutto And Basil Sandwich Rolls Food

PROSCIUTTO, CANTALOUPE AND BUTTER SANDWICH WITH BASIL DRIZZLE

Steps:

• For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
• For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.

BASIL-PROSCIUTTO SANDWICH ROLLS

Steps:

• Mix cream cheese spread, basil and lemon juice until blended.
• Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
• Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
• Wrap individually in plastic wrap.
• Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

PROSCIUTTO-WRAPPED MOZZARELLA & BASIL

Steps:

• Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
• Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
• Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.

PROSCIUTTO-AND-BASIL SANDWICH ROLLS

Steps:

• Mix cream cheese spread, basil and lemon juice until blended.
• Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
• Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
• Wrap individually in plastic wrap.
• Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.

MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN

Steps:

• From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.