Currently viewing the tag: "prosciutto"

Pass the Prosciutto Please: 3 easy and delicious appetizers that revolve around that salty delicacy we call prosciutto.



Adapted from a recipe found in “The Slim Down South” by Carolyn O’Neil

3 ½” thick watermelon rounds quarteredwatermelon and prosciutto

½ tsp fresh ground pepper

2 oz thinly sliced prosciutto

2 oz crumbled blue cheese

fresh basil leaves

2 tsp. bottled balsamic glaze


Cut watermelon into ½” thick rounds and then quarter the rounds.  Cut prosciutto into thin strips.  Transfer watermelon to a serving plate; top with blue cheese, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.

* This dish can be prepared with grilled watermelon for a more complex flavor profile.



“The Kitchy Kitchen” Blogspot prosciutto and peaches

4 peaches or nectarines, halved

1/4 cup olive oil

8 ounces burrata

3 handfuls arugula

8 slices prosciutto

2 tablespoons balsamic vinegar (or honey)


Brush the peaches or nectarines with 2 tablespoons of olive oil and grill over medium heat until dark grill marks form (about 2-3 minutes).  Pull off the grill and set aside.  Slice up the burrata and drizzle with remaining olive oil, then sprinkle with salt and pepper.  Drizzle the balsamic vinegar over the arugula, and serve on a board with the prosciutto. Sprinkle salt and pepper over the entire board. Enjoy!

* I like to skip the arugula and use honey instead of balsamic vinegar.



“A Simple Kind of Life” Blogspot prosciutto cups

One 3oz. pack of prosciutto

1 Bartlett pear

lemon juice

goat cheese

mini muffin tin


Preheat your oven to 350.   Cut each slice of prosciutto into four squares. One three ounce pack will make exactly 24 cups. Take each square and place in the muffin mold to form the cup shape. Overlap any pieces that may have torn.  Pop your prosciutto in the oven for 15 minutes (or until the cups turn dark and crispy like bacon).

While the cups cook, prep the pear mixture. Simply chop up one pear into tiny diced pieces. I doubled my recipe so the portions look larger in my in my pictures. For one pear, add 1 teaspoon of lemon juice.   Once the prosciutto has cooked, you want to transfer them to paper towels to cool and harden. The towels also will soak up the little bit of grease that forms in the cups.  Once cooled, flip the cups over and put a dab of goat cheese in each.  Top the cups with a small spoonful of the pear mixture.