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Ingredients

• ✓ prosciutto
• vodka
• red pepper flakes
• olive oil
• garlic
• parsley
• basil
• salt
• pepper
• roma tomato
• tomato sauce
• water
• heavy cream

Instructions

1. 1 In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
2. 2 Heat olive oil in a large skillet over medium heat. Add prosciutto, garlic, parsley, basil, salt, and pepper; sauté until prosciutto is evenly browned. Pour in vodka mixture and simmer for 10 minutes.
3. 3 Crush Roma tomatoes and add to sauce with canned tomato sauce and water. Simmer for 15 minutes. Stir in heavy cream and cook for 2 more minutes.

By RACQUELLE

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ prosciutto
• butter
• margarine
• chicken thigh
• garlic
• salt
• pepper
• mushroom
• white wine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drizzle butter into a casserole dish. Season chicken with 1 tablespoon garlic, salt, and pepper. Wrap each thigh in a prosciutto slice and place into a casserole dish. Sprinkle mushrooms and remaining garlic over top.
3. 3 Bake in the preheated oven until the juices run clear, about 1 hour. Remove from the oven, transfer chicken and mushrooms to a platter, and cover with aluminum foil to keep warm.
4. 4 Pour drippings from the baking dish into a skillet set over medium-low heat. Whisk in sour cream and wine; cook sauce until heated through, about 5 to 7 minutes.
5. 5 Pour sauce over chicken and mushrooms to serve.

By TIFFUHNY

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
• cauliflower
• olive oil
• garlic
• salt
• black pepper
• red pepper flakes
• pizza dough
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.
4. 4 Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.
5. 5 Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.

By kermit82

Ingredients

• ✓ prosciutto
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• apricot
• rum
• puff pastry
• walnut
• mozzarella
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ prosciutto
• olive oil
• celery
• carrot
• onion
• butternut squash
• chicken stock
• thyme
• sage
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.
2. 2 Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.
3. 3 Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
4. 4 Ladle soup into bowls and top with crispy prosciutto.

By Campbell's Kitchen

Ingredients

• ✓ prosciutto
• pizza dough
• brussels sprout
• olive oil
• kosher salt
• black pepper
• red onion
• balsamic vinegar
• brown sugar
• mozzarella cheese
• feta cheese
• thyme

Instructions

1. 1 Set pizza dough out to come to room temperature while other ingredients are prepared.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
3. 3 Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
4. 4 Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
5. 5 While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
6. 6 Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
7. 7 Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
8. 8 Sprinkle with thyme and cut into 8 slices to serve.

By Nicole McLaughlin

Ingredients

• ✓ prosciutto
• water
• butter
• salt
• pepper
• polenta
• mascarpone cheese
• olive oil
• shrimp
• hazelnut
• hazelnut liqueur
• heavy cream
• green onion

Instructions

1. 1 In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
2. 2 When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
3. 3 Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
4. 4 Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
5. 5 To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

By PEGW

Ingredients

• ✓ prosciutto
• chicken broth
• great northern bean
• onion
• garlic
• bay leaf
• olive oil
• carrot
• celery
• salt
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
5. 5 Serve in individual soup bowls and garnish with parsley.

By Bibi