Type what you have

Ingredients

• ✓ prosciutto
• breadstick

Instructions

1. 1 Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

By Tina

Ingredients

• ✓ prosciutto
• cantaloupe

Instructions

1. 1 Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of prosciutto. Arrange on a platter and serve cold.

By SunFlower

Ingredients

• ✓ prosciutto
• neufchatel cheese
• asparagus

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ prosciutto
• chicken breast
• basil pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
3. 3 Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

By Pjaros

Ingredients

• ✓ prosciutto
• olive oil
• asparagus

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
2. 2 Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
3. 3 Bake in the preheated oven for 5 minutes. Remove, and shake the pan back and forth to roll the spears over. Return to the oven until asparagus is tender and prosciutto is crisp, another 5 minutes. Serve immediately.

By Teresa Haider

Ingredients

• ✓ prosciutto
• lime juice
• honeydew melon
• mint

Instructions

1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Ingredients

• ✓ prosciutto
• fontina cheese
• sandwich bread
• giardiniera
• pickled pepper

Instructions

1. 1 Heat a panini press according to the manufacturer's instructions.
2. 2 Place 1 slice each prosciutto and Fontina cheese onto 1 bread slice each; add 2 tablespoons giardiniera on top each cheese layer. Top sandwiches with remaining bread slices.
3. 3 Cook panino in the press until cheese melted and bread toasted, 3 to 5 minutes. Repeat with remaining panino. Serve hot pickled peppers on the side.

By Buckwheat Queen

Ingredients

• ✓ prosciutto
• chicken breast
• butter
• white wine
• provolone cheese

Instructions

1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Ingredients

• ✓ prosciutto
• butter
• all-purpose flour
• salt
• milk
• fig
• lemon zest
• lemon pepper seasoning

Instructions

1. 1 Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
2. 2 Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
3. 3 Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

By hungryinottawa

Ingredients

• ✓ prosciutto
• olive oil
• cherry pepper
• provolone cheese
• salt

Instructions

1. 1 Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
2. 2 Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

By technician

Ingredients

• ✓ prosciutto
• round steak
• olive oil
• bread crumb
• egg
• olive oil
• spaghetti sauce
• spaghetti

Instructions

1. 1 Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
3. 3 Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
4. 4 Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

By DeeJay

Ingredients

• ✓ prosciutto
• scallop
• toothpick
• olive oil
• black pepper
• white wine

Instructions

1. 1 Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
2. 2 Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes.
3. 3 Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

By KFEATHER

Ingredients

• ✓ prosciutto
• butter
• parmesan cheese
• black pepper
• baguette
• pine nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
3. 3 Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
4. 4 Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

By MISS AMY

Ingredients

• ✓ prosciutto
• olive oil
• onion
• garlic
• ground beef
• butter
• tomato
• tomato paste
• salt
• black pepper

Instructions

1. 1 In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
2. 2 Simmer for one hour. Add additional butter and simmer for an additional half hour.

By angelic

Ingredients

• ✓ prosciutto
• extra virgin olive oil
• bread
• basil pesto
• provolone cheese
• roasted red pepper

Instructions

1. 1 Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
2. 2 Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

By Carapelli Olive Oil

Ingredients

• ✓ prosciutto
• pizza dough
• all-purpose flour
• pesto sauce
• provolone cheese
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ prosciutto
• olive oil
• sage
• parsley
• sun-dried tomato
• onion
• pork tenderloin
• chicken broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Ingredients

• ✓ prosciutto
• water
• lentil
• mozzarella cheese
• basil
• balsamic vinaigrette dressing

Instructions

1. 1 Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
2. 2 Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

By schmerna

Ingredients

• ✓ prosciutto
• olive oil
• spinach
• roasted red pepper
• artichoke heart
• garlic powder

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

By KeriLee

Ingredients

• ✓ prosciutto
• butter
• leek
• garlic
• gouda cheese
• chicken breast

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
3. 3 Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

By PUFF3978

Ingredients

• ✓ prosciutto
• chicken breast
• sage
• butter
• white wine
• salt
• black pepper

Instructions

1. 1 Place chicken breasts onto a sheet of parchment paper. Place a prosciutto slice and a sage leaf onto each breast. Roll chicken from the short end over prosciutto and secure with wooden skewers.
2. 2 Melt butter in a skillet over medium-high heat. Add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

By Aldo

Ingredients

• ✓ prosciutto
• freestone peach
• bamboo skewer
• burrata cheese
• olive oil
• sea salt
• black pepper
• basil

Instructions

1. 1 Preheat an outdoor grill at medium-high heat and lightly oil the grate.
2. 2 Cut peaches in half and remove peach stones. Cut each half in half again.
3. 3 Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. 4 Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
5. 5 To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

By John Mitzewich

Ingredients

• ✓ prosciutto
• ricotta cheese
• egg
• ham
• genoa salami
• mozzarella cheese
• pie crust
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ingredients

• ✓ prosciutto
• olive oil
• pine nut
• garlic
• red swiss chard
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
2. 2 Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

By andiwaits

Ingredients

• ✓ prosciutto
• turkey sausage
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• egg
• parsley
• pie crust

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 8 minutes. Drain grease.
3. 3 Mix together Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in cooked sausage, prosciutto, and parsley until incorporated.
4. 4 Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread sausage mixture over crust. Roll remaining pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in top crust to permit steam to escape.
5. 5 Bake in the preheated oven until center is set and crust is browned, about 1 hour.

By Diane Felico

Ingredients

• ✓ prosciutto
• olive oil cooking spray
• chicken breast
• salt
• pepper
• provolone cheese
• pesto
• cherry tomato
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ prosciutto
• vegetable broth
• butter
• olive oil
• green onion
• arborio rice
• white wine
• fig
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ prosciutto
• chicken cutlet
• salt
• black pepper
• sage leaf
• olive oil
• white wine
• chicken broth
• butter

Instructions

1. 1 If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
2. 2 Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
3. 3 Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.

By SandyG

Ingredients

• ✓ prosciutto
• eggplant
• egg
• bread crumb
• olive oil
• ricotta cheese
• spaghetti sauce
• mozzarella cheese
• angel hair pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.
3. 3 Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam-side down in a 9x13-inch baking dish. Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.
5. 5 Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
6. 6 If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. 7 Serve eggplant rolls and sauce over pasta.

By Rhonda Hill

Ingredients

• ✓ prosciutto
• pizza dough
• olive oil
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• mortadella
• fresno chile pepper

Instructions

1. 1 Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm.
2. 2 Turn it over and brush with olive oil; sprinkle with salt and pepper.
3. 3 Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese.
4. 4 Grill until cheese is melted (about 5 minutes).

By TNT's On the Menu