PROSCIUTTO WRAPPED MOZZARELLA APPETIZERS
Prosciutto Wrapped Mozzarella Sticks are a quick and easy, 3-ingredient appetizer that can be prepared ahead of time.
Provided by (By Lee Clayton Roper)
Categories quick and easy appetizers
Time 15m
Number Of Ingredients 3
Steps:
- Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
- Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
- Tightly roll prosciutto around cheese and basil.
- Repeat with remaining prosciutto, cheese and basil.
- Place sticks on a platter and serve!
PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}
Fresh mozzarella wrapped in Italian prosciutto, pan fried and plated with cherry tomatoes, Parmesan coated crispy bread slices and fresh basil; then drizzled with balsamic vinegar and olive oil.
Provided by Carrie's Experimental Kitchen
Categories Appetizer
Time 27m
Number Of Ingredients 15
Steps:
- Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
- Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
- Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
- Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
- Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
- Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.
GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL
There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.
Provided by Chef John
Categories Appetizers and Snacks Antipasto Recipes
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut peaches in half and remove peach stones. Cut each half in half again.
- Wrap prosciutto around each peach section; secure with small bamboo skewers.
- Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
- To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g
PROSCIUTTO-WRAPPED MOZZARELLA & BASIL
I love Prosciutto and will even eat it plain but this combo takes mozzarella caprese to another level. It makes a fabulous appetizer and looks great too. This is from a Fine Cooking pullout...recipe by Tony Rosenfeld.
Provided by jrusk
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 34.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 0.9, Fiber 0.3, Protein 0.2
PROSCIUTTO, MOZZARELLA, TOMATO, AND BASIL PANINI
Categories Sandwich Cheese Herb Pork Tomato Picnic Super Bowl Backyard BBQ Lunch Mozzarella Basil Summer Tailgating Grill/Barbecue Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.
- Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.
BAKED MOZZARELLA WRAPPED IN PROSCIUTTO
I have had a similar recipe in a restaurant and enjoyed so when I saw this in recipe+ I thought I would post.
Provided by ImPat
Categories Cheese
Time 18m
Yield 4 balls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/160C fan forced.
- For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
- Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
- Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
- Spoon basil sauce onto serving plates and top with mozzarella parcels.
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