Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• goat cheese
• fig preserves
• pine nut

Instructions

1. 1 Lay prosciutto slices on a large cutting board.
2. 2 Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
3. 3 Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

By France Cevallos

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
• 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
• cantaloupe
• green grape
• grape
• bamboo toothpick

Instructions

1. 1 Thread a cantaloupe ball, prosciutto slice, green grape, and red grape onto each toothpick, respectively.

By Lindsey

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
• margherita pizza
• artichoke heart
• garlic
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
3. 3 Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
4. 4 Remove from the oven and top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ prosciutto
• lemon juice
• olive oil
• garlic
• asparagus
• goat cheese

Instructions

1. 1 Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
2. 2 Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
3. 3 Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.

By Margherita Meats

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
• 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
• garlic
• butter
• chicken breast
• chicken stock
• orange juice
• white sugar
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
2. 2 Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
3. 3 Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
4. 4 Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.

By Patches

Ingredients

• ✓ prosciutto
• chive
• olive oil
• arugula
• blue cheese
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine