This is a great food to put up when serving at your wine and cheese function. Fast and easy to do.
- 1 pkg. frozen butter flavoured puff pastry, thaw in fridge overnight.
- 1 tsp. mustard
- 12 thin slices of proscuitto
- 2 tbsp. grated Asiago cheese
Preheat oven to 425 degrees. Unroll 1 sheet of thawed pastry and return the second sheet to the refrigerator. Brush the pastry with half of the mustard.
Cut each slice of proscuitto lengthwise into 2 strips.
Cut pastry into 12 x 2 inch strips
Place 1/2 of the proscuitto on each top half of the pastry strip. Fold the uncovered half of the pastry back over the meat to cover. Twist the strip slightly and place on a parchment lined baking sheet.
Repeat these steps with the remaining pastry and proscuitto. Sprinkle with the grated cheese and bake on the center rack for 15 minutes or until golden and crisp. These should make 24 strips.
Asparagus Orange Salad
Can you tell I’m getting ready for warm Spring/Summer weather so we can sit on the deck and enjoy eating outside…..you bet and here is a salad that bodes well.
- 1 bunch of asparagus, trimmed of woody ends
- 5 tbsp. olive oil
- 1 orange bell pepper, seeded and finely diced
- 1/2 cup red onion, finely chopped (if you insist)
- pinch of salt and pepper
- 2 tsp. sugar
- 2 tbsp. balsamic vinegar
- 2 large oranges, peeled and segmented, reserving the juice
- 8 slices proscuitto
- 4 thick slices focaccio bread
- 1 garlic clove, halved
- 4 bundles of Burrata cheese, quartered (the best you will EVER eat)
Preheat oven to 400 degrees
Steam the asparagus in an asparagus pot for about 4 minutes and cool down in cold water. Drain and set aside.
In a skillet with 2 tbsp olive oil, cook the pepper and onion for about 10 minutes until soft and just beginning to brown. Add the sugar and cook for 30 seconds longer. Add the vinegar and reserved orange juice. Remove from the heat, season with salt and pepper and stir to mix. Set aside.
Line two cookie sheets with parchment paper and place the proscuitto slices on them. Bake for 7 minutes until crisp and some of the fat has rendered off. Carefully transfer to paper towels.
Rub the focaccio bread with the garlic cloves, drizzle with olive oil and place in the skillet on medium heat. Toast until golden, 2 minutes per side.
Divide the asparagus and orange segments on 4 plates, top with the cheese, drizzle some vinaigtette over, place a couple of proscuitto on the side of the salad and add a slice of bread. Voila!
Proscuitto And Cheese Breakfast Sandwiches
This is easy, not too stressful but nourishing. Get ready to be a hero.
- 4 large eggs
- 1 cup whole milk
- pinch of salt
- 4 tbsp. unsalted butter
- 8 slices “grainy” bread, not whole wheat
- 2/3 cup grated monteray jack cheese
- 8 slices proscuitto,
- 2 cups grated mozzarella cheese
- maple syrup (as much as you want)….
In a bowl, beat the eggs, salt and milk until well mixed.
In a fry pan over a medium heat, melt 2 tbsp. of the butter, and dip the bread into the egg mixture to coat both sides.
Place one slice in the fry pan, add a layer of the monteray jack cheese and top with 2 slices of the proscuitto (folded) and top with 1/4 of the mozzarella cheese.
Top with the second slice of bread and toast for 2 minutes in the melted butter. Turn over and cook for another minutes.
Melt the other 2 tbsp. for the remaining sandwiches and cook the same.
Slice each sandwich in two, top with a dab of butter and pour on the maple syrup.
Grilled Pizza On The Barbecue
I told you I was getting everything ready for the Spring and Summer season that is just around the corner. You can, indeed, make pizza on the barbecue. In fact, we did this years ago and I think they are better than anything you put in the oven.
- 2 lbs. fresh pizza dough (store bought is good)
- Olive Oil for drizzle and brushing
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella cheese
- 6-7 slices of proscuitto
- 2 fresh peaches, peeled and sliced into eighths
- 1/2 – 3/4 cup toasted pecans
- 3-4 cups baby spinach, washed and stemmed
- Balsamic/fig vinegar
- pinch of salt and pepper
Start the barbecue and heat for about 10 minutes getting the temperature up to 400 degrees. Clean and oil the grill.
Place the dough in a large bowl (oiled so the dough won’t stick) and cover with a damp towel. Let stand for about 1 hour to rise.
Brush the peaches with oil and grill for a few minutes. Set aside.
Sprinkle a cookie sheet with cornmeal and roll out the dough and set on the cornmeal. Drizzle with a little olive oil and place in the center of the barbecue. Close the lid and grill for approximately 5-6 minutes until the bottom is a golden brown.
Using tongs, turn the dough over and arrange the peaches and grill for approximately 8-10 minutes. Arrange half the cheese on the dough, add the proscuitto and pecans on top and then top with the remaining cheese. Close the lid and grill for a further 10 minutes and the cheese is melted and bubbly.
Remove and drizzle with the balsamic/fig vinegar.
Remove from the barbecue and add the baby spinach.
Now gather the family and/or friends, pour a glass of wine and enjoy! As I said yummy.
Fresh Melon and Proscuitto ‘Salad’
This is a delightful salad to put up
Serves 4- 6
- 1 small, seedless Watermelon, cut into wedges
- 1 cantaloupe, cut into wedges
- 1 package (50 g) of lean prosciutto (I use the metric measure here, as that is how we have to order it)
- 1 small head of iceberg lettuce, shredded
- 1/3 cup toasted pecans, chopped
- Balsamic Vinegar
Cut the outer rind off the watermelon and cut into bite size wedges. Cut the cantaloupe in half, seeds removed and cut into bite size wedges.
In a fry pan, over medium heat, cook the prosciutto until crisp. Cover and keep in the refrigerator until ready to serve. On salad plates, arrange the wedges on top of shredded lettuce. Toast the pecans in a fry pan for a couple of minutes, turning often so they don’t burn, remove from heat and chop. This is not science, has been around for a very long time but it is good, refreshing and it is a little different. Drizzle a little Balsamic Vinegar over the salad.
Sun is shining, relaxing on the deck/patio, glass of chilled white wine and this!
Proscuitto With Warm Vegetable Salad
I had to add this one in case you think we never dealt with vegetables. Silly! Of course we do.
For 4 people you will need
- 2 1/2 cups of vegetables, julienned
- 1/2 lb. of Proscuitto, that has been cut in strips
- 1 tsp. butter
Melt the butter in a frying pan and add the proscuitto and cook until browned.
Drop the veggies in a pot of boiling water and cook for 1 minute. Remove and drain.
Mix the proscuitto with the vegetables and add the dressing.
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tsp. walnut oil
- 1 tbsp. Balsamic Vinegar
- 2 tsp. dry mustard
- salt and pepper to taste
Pour over the salad and toss until all is coated well.
A tiny bit of basil that has been sliced thin and top the salad.
This will make a nice salad in the summer. Sitting on the deck, glass of chilled white wine and this tidbit of yumminess makes the world sing.