What is the best way to serve prosciutto at a gathering?!
What is the best way to serve prosciutto at a gathering?
I have wrapped it with melon, but that is so 2006. Do you have a suggestion? Thanks and Merry Christmas!!
Answers:
What's old is new again. Wrap prosciutto around scallops, season, and lightly broil. Yummy.
What about wrapping it around asparagus?
Prosuito has such a delicate flavor, I'm not a big fan of mixing it with other things, except a little bit of drizzled olive oil and cracked pepper. Try mixing up your serving vessel and incorporate it on a cheese plate with a mellow double cream brie and bread, garnish the plate wih some arugula or watercress (they compliment the flavor) or wrap it around disposable skewars or fold them onto wonton spoons.-Don't buy domestic proscuito from the states, cuz it sucks!
rolled up with cheese, served with olives, open faced on a realy nice bread, serve it with wine...
Actually... I don't eat meat... but I am a very good cook. Here is something I made a few weeks ago for a small gathering.
Slice fresh buffalo mozzarella into as many slices as you need. I make them 1/4 inch thick. Lay them out on a dish. Put a small drizzle of extra virgin olive oil in the center of each slice.
Take a piece of prosciutto, whatever size U want...and lay it on the cheese.
On top of the prosciutto, lay a few slices of roasted pepper & one clove of roasted garlic...
Serve & enjoy..
( They all raved for hours...and hours about it )
2006? Try 1996! :-D
If you wrap melon in advance, the pros will suck the moisture out of the melon, and you'll have a watery mess.
I'd suggest a plate of pros that has sorta been pulled apart into single slices and gently let down on the platter into a little pile. Hope that makes sense. Then folks can wrap their own melon w/ pros, or eat it w/ cheese or crackers or bruschetta, or as-is, or around blanched asparagus, or whatever.
Molly was right on with wrapping asparagus with it. Here is the recipe...
1 lb. asparagus, thick (about 16 spears)
1/2 lb prosciutto, sliced paper thin - Costco has some
1 tbsp. olive oil
Heat oven to 450. Cut off bottom 1 to 1 1/2 inch off bottom of asparagus. Wrap a slice of prosciutto around each spear, each spiraling upward with the fatty stripe of the ham at the bottom. (I cut the prosciutto in half lengthwise or there is too much to work with) This creates a barber pole effect up the spear. Line a pan with aluminum foil and smear lightly with oil. Bake asparagus for five minutes and shake pan vigorously to turn spears. Roast another five minutes and shake. The recipe says roast until the asparagus is very tender and the prosciutto is somewhat crisp. I do not cook them this long because I like the asparagus a little crunchy - your choice. After you pull them out of the oven, sprinkle with fresh Parmesan cheese and serve hot. You can wrap these earlier in the day and place in Tupperware. I didn't even start heating them last time until after people arrived. They go as fast as you can put them out. Hope this helps!
Wrap it around bocconcini (baby mozzarellas) with a sage leaf between the two, grill so it melts a bit, drizzle with quality olive oil and vinegar. so easy, so tasty and looks professional. enjoy!
Avocado with Prosciutto
Serving Size : 8
Better Homes and Gardens Start to Finish: 20 min.
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon snipped fresh oregano
1 small clove garlic, minced
Dash coarsely ground black pepper
1 medium avocado
1-1/2 ounces thinly sliced prosciutto, cut into 8 strips
For dressing, in a small screw-top jar, combine olive oil, lemon juice, oregano, garlic, and pepper. Cover and shake well. Set aside.
Cut the avocado in half lengthwise; remove the seed. Peel avocado halves and cut each into four wedges. Wrap one strip of prosciutto around each wedge of avocado. Arrange wedges on a serving plate. Shake dressing well; drizzle over wedges.
Make-Ahead Tip: Prepare dressing as directed. Chill for up to 2 days. Shake well before using.
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Prosciutto Cups:
12 cups
3 cloves garlic, minced
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 pound thinly sliced prosciutto
1 cup ricotta cheese
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. Set aside. Place strips of prosciutto into mini muffin cups so that they line the bottom, but there is some meat hanging out over the sides, and it kind of looks like a flower. Fill each cup with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. The filling should look like the center of the flower.
Bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.
Wrap prosciutto around ripe melon cubes and spear with a wooden poker.
Yum yum yum
wrap it around what ever you want. cheese, melons,ect.
The most delicious also happens to be the most simple.
Make little pizzas on pita triangles with marinara, fresh mozzerella, a thin slice of bartlett pear and top with a slice of prosciutto. It is so delicious!