Tasty Tuesdays

Prosciutto 3 Ways: 


This week for Tasty Tuesdays I want to share with you three recipes that use prosciutto.  


I absolutely love it, especially when paired with the sweet combination of fruit or the peppery flavor of serving it in an arugula salad. 


I discovered this first delicious way to eat prosciutto while on vacation with my family in Italy.  I have been hooked ever since.  It's the perfect combination of sweet from the melon and salty from the prosciutto.  This is a great way to start a meal or to serve as a light lunch.  


Way #1
Prosciutto and Melon (Prosciutto e Melone) 


Method:
6 pieces of cantaloupe sliced into 1/2- 1 inch pieces
6 pieces of thinly prosciutto di parma
Olive Oil
Balsamic Vinegar
Fresh ground pepper


Drizzle Olive Oil, Balsamic Vinegar, fresh ground pepper.  Then, wrap one piece of prosciutto di parma over each slice of melon. That's it! So easy, but delicious. 

Way # 2

Prosciutto, Arugula, Boccolini Mozzarella and Roasted Cherry Tomatoes

My next favorite way to enjoy prosciutto is when it's served in a salad.  I personally think it tastes exceptionally good when paired with a green such as arugula, since it has a natural peppery taste that goes so well with the saltiness from the prosciutto along with roasted tomatoes and boccolini mozzarella.

Ingredients:

3 cups of baby arugula

10 boccolini mozzarella balls (halved)

2 cups of cherry tomatoes (halved) 

2 garlic cloves (also halved) 

6 slices of prosciutto (preferably prosciutto di parma or san daniele) 

olive oil

good sea salt

Method:

Heat your oven to 375 degrees and spread halved cherry tomatoes evenly on a cookie sheet. Next, drizzle olive oil over the tomatoes followed by a light coating of the sea salt.

Cook until tomatoes start to look "wilted" and juices are beginning to run onto the pan, this should take about 25 minutes.  When they are finished let them cool off before adding them to the rest of the salad.

Add the baby arugula, mozzarella, the cooled roasted tomatoes, and then mix well with 1/2 tbsp. of balsamic vinegar and drizzle of olive oil.  Lastly, finish with 6 slices of chopped prosciutto and finish with fresh cracked pepper!

Way # 3
Figs, Basil Goat Cheese, Prosciutto and Honey


The last way I like to use prosciutto... is when combined with figs, goat cheese and honey atop a crostini.  It's the ultimate sweet meets savory treat! 


Ingredients:
Fresh figs or mission dried figs
Goat cheese
A small handful of basil
Mariposa gluten-free sandwich rolls or any type of baguette 
Prosciutto 
Honey (preferably raw...it's not as overpowering as other types) 


Method:
Cut fresh figs into thin slices (quartered if using dried)


Next, mix goat cheese in a small bowl with well minced basil.  Then, toast your "crostini" (bread) I like to use the sandwich rolls from Mariposa Bakery (they are gluten-free) but you can use any type you prefer.  


Cut roll in half or into rounds if you're using a baguette.  Bake until lightly browned on top for approximately 5-10 min.


Assembly:
Plate each toasted crostini, followed by spreading the basil goat cheese mixture, then one slice of prosciutto topped with the fresh/dried figs and lastly a very light drizzle of raw honey or another light variety.  


Enjoy!! 

xoxo

Meg