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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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ prosciutto
• olive oil
• pizza crust
• tomato paste
• water
• oregano
• white sugar
• salt
• garlic
• mozzarella cheese
• basil leaf

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
3. 3 Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
4. 4 Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
5. 5 Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

By Malina Bleeding Heart Morris

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
• bacon
• ground beef
• barbecue spice rub
• jalapeno pepper
• pepper jack cheese
• barbecue sauce
• fried onion

Instructions

1. 1 Arrange bacon slices side by side, facing lengthwise, on a sushi mat.
2. 2 Mix ground beef and spice rub together in a large bowl. Spread in a thin layer over bacon, leaving 1 inch of bacon uncovered on the end furthest from you. Cover beef with prosciutto. Line jalapeno strips across the end closest to you. Place cheese sticks next to jalapeno strips.
3. 3 Roll up bacon tightly towards the uncovered end.
4. 4 Preheat grill to 350 degrees F (175 degrees C). Grill bacon roll seam side-down over indirect heat until crisp, about 25 minutes. Brush some barbeque sauce on top. Continue grilling until barbeque sauce is glazed, about 5 minutes. Add remaining barbeque sauce; grill for 5 minutes more.
5. 5 Remove from grill and coat evenly with fried onions. Slice and serve with chopsticks.

By The Gruntled Gourmand

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
• potato
• tomato
• mozzarella cheese
• mushroom
• salt
• black pepper
• oregano
• garlic powder
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
3. 3 Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
4. 4 Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
5. 5 Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

By Bethegg

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