PROSCIUTTO RECIPE IDEAS RECIPES

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BEST MELON PROSCIUTTO SKEWERS RECIPE - HOW TO MAKE MELON ...



Best Melon Prosciutto Skewers Recipe - How to Make Melon ... image

These melon prosciutto skewers from Delish.com are the easy summer appetizer you've been searching for.

Provided by Rian Handler

Categories     nut-free    Barbeque    feed a crowd    Summer    appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 5

1

cantaloupe

12

fresh basil leaves

8 oz.

mozzarella balls (ciliegine)

12

slices prosciutto

Balsamic glaze, for drizzling

Steps:

  • Halve cantaloupe, then scoop out and discard seeds. Using a melon baller, scoop out 24 balls. Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers. Drizzle skewers with balsamic glaze and serve immediately.

ARUGULA-PROSCIUTTO PIZZA RECIPE | FOOD NETWORK KITCHEN ...



Arugula-Prosciutto Pizza Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

Steps:

  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Nutrition Facts : Calories 642, FatContent 34 grams, SaturatedFatContent 10 grams, CholesterolContent 41 milligrams, SodiumContent 1136 milligrams, CarbohydrateContent 63 grams, FiberContent 3 grams, ProteinContent 29 grams

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