PROSCIUTTO RECIPE APPETIZER RECIPES

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AMAZING PROSCIUTTO CUPS APPETIZER RECIPE WITH GOAT CHEESE ...



Amazing Prosciutto Cups Appetizer Recipe with Goat Cheese ... image

The best goat cheese appetizer made with prosciutto cups. This party appetizer recipe is gluten free.

Provided by Anne-Marie Nichols

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 4

6 slices Prosciutto di Parma
3.5 ounces plain goat cheese at room temperature
1 tablespoon milk
1 tablespoon minced chives

Steps:

  • Preheat the oven to 400°F.
  • Cut Prosciutto di Parma slices in half crosswise. Press a half slice of prosciutto into each cup of a mini-muffin pan. Bake for 8 to 10 minutes.
  • In the meantime, in a small bowl, combine goat cheese with milk and chopped chives until creamy.
  • Remove Prosciutto di Parma cups from the oven and let cool.
  • Pipe or spoon the goat cheese mousse into cooled Parma cups, filling each with about a tablespoon of mousse.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 0 grams carbohydrates, CholesterolContent 14 milligrams cholesterol, FatContent 3 grams fat, FiberContent 0 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1 appetizer, SodiumContent 421 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

PROSCIUTTO PERSIMMONS RECIPE - FOOD NETWORK



Prosciutto Persimmons Recipe - Food Network image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

2 ripe Fuyu persimmons
Kosher salt and freshly ground pepper
8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
16 small fresh basil leaves
1 1/2 ounces aged provolone, cut into 16 small pieces
Extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling

Steps:

  • Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
  • Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

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Cut prosciutto into 12 pieces, and loosely wrap each cheese-and-melon bite and avocado slice with 1 piece of prosciutto. Place wrapped pieces on a serving plate. 2. Whisk together vinegar and oil in a small bowl until combined. Spoon mixture over bites, and sprinkle with thyme and pepper.
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