Prosciutto Wrapped Pineapple Bites Food

PROSCIUTTO-WRAPPED GRILLED BRIE WITH PINEAPPLE

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.

PROSCIUTTO-WRAPPED PINEAPPLE BITES

Steps:

• 1. Position rack in upper third of oven; preheat to 375°F. Line a large baking sheet with parchment paper.
• 2. Cut off the top and bottom of the pineapple and remove the skin with a sharp knife. Cut the pineapple in quarters lengthwise through the core. Cut out the core. (Reserve half the pineapple for another use.) Cut 2 of the pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks. Cut each slice of prosciutto lengthwise into 3 strips. Cut each strip in half crosswise to make 24 pieces total. Wrap a piece of prosciutto around each chunk of pineapple. Place on the prepared baking sheet.
• 3. Bake on the upper rack until the prosciutto is sizzling and browned in spots, 15 to 20 minutes.
• 4. Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch and garlic powder in a small bowl. Heat oil in a small saucepan over medium heat. Add jalapeño and cook, stirring, for 1 minute. Add the juice mixture; bring to a simmer. Cook until glossy and thickened, 1 to 2 minutes. Serve the pineapple bites on toothpicks with the dipping sauce.
• 5. Nutritional Facts Servings 8 Serving Size 3 "bites" and about 1 Tbsp. sauce Calories 54 Carbohydrates 9 g Fat 1 g Saturated Fat 0 g Protein 2 g Cholesterol 6 mg Dietary Fiber 1 g Potassium 79 mg Sodium 229 mg Yield 8 servings 3 "bites" and about 1 Tbsp. sauce each Exchanges 1/2 fruit 1/2 lean meat Vitamin C 35% daily value

PROSCIUTTO WRAPPED APPLES WITH MANCHEGO CHEESE

Steps:

• Take a slice of apple and cheese and wrap a half slice of prosciutto around it. Repeat.
• Heat a non-stick skillet over medium heat. Place the wrapped apples in the skillet cut side down and cook until the prosciutto is golden and crispy and the cheese is slightly melted, about 2-3 minutes per side. Serve them warm drizzling with honey just before serving.

PROSCIUTTO APPETIZERS THAT YOU MUST TRY

Steps:

• Pick some prosciutto appetizers to try
• Tell us your favorites

PROSCIUTTO-WRAPPED CHICKEN KEBABS

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.

PEAR PROSCIUTTO APPETIZER

Steps:

• Rinse the pears under running water. Pat them dry. Quarter them and remove cores.
• Spread some blue cheese over each pear and place them on a serving tray/plate/board. Tear prosciutto ham into small pieces and arrange these on top of each pear. Add basil leaf and a slice of fresh chili.
• At last crack some pepper over and serve.