Type what you have

Ingredients

• ✓ prosciutto
• butter
• sourdough bread
• mozzarella

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ prosciutto
• bow tie pasta
• spinach leaf
• basil
• olive oil
• garlic
• salt
• black pepper
• parmesan cheese
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
2. 2 Toss spinach and basil together in a large bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer

Ingredients

• ✓ prosciutto
• yellow squash
• zucchini
• salt
• mint
• olive oil
• lemon zest
• lemon juice
• black pepper
• feta cheese

Instructions

1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Ingredients

• ✓ prosciutto
• water
• all-purpose flour
• active dry yeast
• olive oil
• kosher salt
• pineapple
• olive oil
• tarragon
• black pepper
• sea salt

Instructions

1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Ingredients

• ✓ prosciutto
• orange juice
• red wine vinegar
• red onion
• sugar
• white wine
• salt
• pepper
• olive oil
• butter
• pear
• walnut
• white sugar
• water
• romaine heart

Instructions

1. 1 In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. 2 Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. 3 Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. 4 In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

By Megs

Ingredients

• ✓ prosciutto
• parmesan cheese
• tomato
• black olive
• red onion
• lettuce
• black pepper
• salt
• pepperoncini pepper
• red pepper flakes
• oregano
• red wine vinegar
• garlic
• mayonnaise
• pepperoni
• coppa ham
• salami
• ham
• mozzarella cheese
• provolone cheese
• ciabatta bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
3. 3 Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
4. 4 Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
5. 5 Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
6. 6 Thinly slice the tomato and salt on each side.
7. 7 On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

By Annie Campbell

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
• 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
• 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
• red leaf lettuce
• tomato
• red onion
• olive oil
• white wine vinegar
• parsley
• garlic
• basil
• red pepper flakes
• oregano
• capacola sausage
• genoa salami
• provolone cheese
• submarine roll
• dill pickle

Instructions

1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Ingredients

• ✓ prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• tuna
• butter
• water
• bread flour
• flour
• sugar
• yeast
• milk
• milk
• salt
• egg

Instructions

1. 1 Beat eggs and salt lightly in a bowl.
2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Ingredients

• ✓ prosciutto
• pepperoncini pepper
• red onion
• iceberg lettuce
• red pepper flakes
• black pepper
• salt
• oregano
• garlic
• red wine vinegar
• mayonnaise
• black pepper
• salt
• olive oil
• tomato
• parmesan cheese
• pepperoni
• soppressata
• deli ham
• turkey
• provolone cheese
• ciabatta roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
3. 3 Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
4. 4 Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
5. 5 Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
6. 6 Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
7. 7 While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
8. 8 Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
9. 9 Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
10. 10 Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

By LaDonna Langwell

Ingredients

• ✓ prosciutto
• puff pastry sheet
• parmesan cheese
• dijon mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
2. 2 Roll thawed pastry out onto a flat surface. Spread Dijon mustard on pastry sheets. Cover pastry with a layer of prosciutto, then cheese.
3. 3 Roll sheets, beginning on the long side. Cut into 1-inch thick sections.
4. 4 Arrange sections on the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 to 12 minutes.
6. 6 Serve and enjoy.

By Claire Mooney Gillen

Ingredients

• ✓ prosciutto
• asparagus
• lemon juice
• lemon zest

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ prosciutto
• black mission fig
• goat cheese
• honey

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place fig halves, cut-sides up, on a baking sheet; top each with goat cheese. Arrange prosciutto strips on goat cheese layer.
3. 3 Broil in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
4. 4 Transfer warm figs to a serving platter; drizzle with honey.

By AndreaB

Ingredients

• ✓ prosciutto
• asparagus
• butter
• chicken broth

Instructions

1. 1 Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

By thedailygourmet

Ingredients

• ✓ prosciutto
• goat cheese
• fig
• basil
• black pepper

Instructions

1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Ingredients

• ✓ prosciutto
• olive oil cooking spray
• asparagus
• toothpick
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
3. 3 Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

By JSHutchings

Ingredients

• ✓ prosciutto
• pork tenderloin
• salt
• black pepper
• sage
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
3. 3 Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
4. 4 Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
6. 6 Slice tenderloin and serve with crispy sage leaves.

By hello angie

Ingredients

• ✓ prosciutto
• pancetta
• egg
• rye bread
• avocado
• salt
• black pepper

Instructions

1. 1 Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
3. 3 Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

By Dorinda Medley

Ingredients

• ✓ prosciutto
• asparagus
• olive oil
• red wine vinegar
• mustard
• brie cheese
• walnut

Instructions

1. 1 Place asparagus spears in a resealable plastic bag.
2. 2 Whisk olive oil, vinegar, and Dijon mustard together in a small bowl until well combined; add to the bag with asparagus and distribute evenly. Marinate at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Divide asparagus into 3-stalk bundles. Cut prosciutto slices in half lengthwise; lay on a cutting board. Wrap 1 piece prosciutto around each asparagus bundle to create 7 or 8 bundles; place bundles in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until asparagus is tender, 14 to 16 minutes. Transfer baking dish to a wire rack; turn on the broiler. Place 1 Brie slice on top each bundle; sprinkle with crushed walnuts.
6. 6 Broil until cheese begins to melt, about 1 minute.

By France Cevallos

Ingredients

• ✓ prosciutto
• olive oil
• red pepper flakes
• asparagus
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
3. 3 Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
4. 4 Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
5. 5 Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

By A Day In the Kitchen

Ingredients

• ✓ prosciutto
• plastic mask
• green olive
• cream cheese
• cheddar cheese
• havarti cheese
• green olive
• red pepper

Instructions

1. 1 Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
2. 2 Reserve two or three slices of prosciutto and set aside. Tear remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
3. 3 Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
4. 4 Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
5. 5 Take a heaping spoonful of cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press cheese down as you work to fill in all of the crevices. When mask is full, gently press in cheese mixture all around the mask. Refrigerate for at least 30 minutes.
6. 6 Invert the mask onto a serving platter and gently remove the mask and plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

By Tara

Ingredients

• ✓ prosciutto
• whole grain dijon mustard
• creme fraiche
• sour cream
• parsley
• lemon zest
• salt
• pepper
• whole grain cracker

Instructions

1. 1 Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
2. 2 Spread 1/2 tablespoon of mixture on each cracker.
3. 3 Top with a small slice of Dietz & Watson Prosciutto.
4. 4 Garnish with parsley and lemon zest.

By Dietz Watson

Ingredients

• ✓ prosciutto
• onion
• brown sugar
• white wine vinegar
• cooking spray
• egg white
• egg
• gouda cheese

Instructions

1. 1 Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
3. 3 Whisk egg whites and eggs in a large measuring cup.
4. 4 Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
5. 5 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Barb

Ingredients

• ✓ prosciutto
• naan bread
• olive oil
• garlic salt
• red pepper flakes
• tomato
• mozzarella cheese
• black pepper

Instructions

1. 1 Place a pizza stone on the middle rack of the oven; preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush naans with olive oil and sprinkle with garlic salt and red pepper flakes. Place 3 to 4 slices of tomato on each naan and layer with prosciutto. Top with mozzarella slices and season with pepper.
3. 3 Place pizza on the preheated pizza stone. Bake until cheese is melted and bubbling, 7 to 8 minutes. Remove from oven and let sit for 5 minutes before slicing and serving.

By Schiazza

Ingredients

• ✓ prosciutto
• balsamic vinegar
• honey
• lemon juice
• black pepper
• naan bread
• ricotta cheese
• peach
• basil

Instructions

1. 1 Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
4. 4 Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

By SunnyDaysNora

Ingredients

• ✓ prosciutto
• cooking spray
• potato
• butter
• kosher salt
• black pepper
• egg
• provolone cheese
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin or 6 (6-ounce) custard cups with cooking spray.
2. 2 Mix potatoes, melted butter, salt, and pepper together in a large bowl.
3. 3 Divide potato mixture among cups. Press to create a thin crust over the bottom and up the sides of each cup.
4. 4 Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 to 40 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, 10 to 15 minutes. Remove from the oven; cover eggs with provolone cheese.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
7. 7 Place egg baskets and baking sheet under the preheated broiler. Broil until cheese is melted on top of baskets and prosciutto is crisp, about 1 minute.
8. 8 Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

By ShannaleeLV

Ingredients

• ✓ prosciutto
• rosemary
• chicken breast
• fontina cheese
• white wine
• chicken broth
• olive oil
• black pepper
• garlic
• salt

Instructions

1. 1 Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
4. 4 In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
5. 5 Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
6. 6 Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

By CHEFSINGLEDAD

Ingredients

• ✓ prosciutto
• cherry pepper
• mozzarella cheese
• olive oil
• parmesan cheese
• garlic
• oregano
• thyme
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Cut a circle, at an inward angle, around pepper stems. Remove tops; scoop out seeds and membranes, like a tiny pumpkin.
2. 2 Cut mozzarella into thumbnail-sized cubes, varying sizes slightly to fit each pepper. Cut prosciutto slices in half; wrap around mozzarella cubes. Stuff into pepper openings.
3. 3 Add olive oil to a sterilized jar or lidded container. Whisk in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and pepper flakes to combine.
4. 4 Add peppers to oil mixture; seal the jar. Marinate 5 to 6 hours. Serve straight out of the jar.

By Brian Genest