Antipasto Of Prosciutto Cheese Strawberries And Balsamic Onion Recipes

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ANTIPASTO OF PROSCIUTTO, CHEESE, STRAWBERRIES AND BALSAMIC ONION



Antipasto of Prosciutto, Cheese, Strawberries and Balsamic Onion image

Make and share this Antipasto of Prosciutto, Cheese, Strawberries and Balsamic Onion recipe from Food.com.

Provided by Outta Here

Categories     Strawberry

Time P1DT4m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 large red onions, peeled, cut in half and thinly sliced
3 tablespoons balsamic vinegar, divided
1/2 lb prosciutto ham, thinly sliced
1 1/2 lbs strawberries, cleaned, with stems left on
1/3 lb parmesan cheese or 1/3 lb asiago cheese, very thinly sliced

Steps:

  • The day before serving, heat the olive oil over medium-high heat in a large skillet. Add the onions and quickly sauté just until they begin to soften, about 4 minutes. Stir in 2 tbls. of the vinegar, stirring to coat. Transfer to a bowl, cover and refrigerate.
  • Two hours before serving, remove the onions from refrigeration and stir in the remaining vinegar.
  • Roll each slice of prosciutto loosely and arrange at one end of a large platter; pile the strawberries in the center and the onions at the other end. Tuck the slices of cheese around the platter and serve.

Nutrition Facts : Calories 192, Fat 9.9, SaturatedFat 4.7, Cholesterol 22.2, Sodium 390.6, Carbohydrate 15.8, Fiber 3.1, Sugar 9.1, Protein 11.1

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS



Antipasto Salad with Prosciutto Wrapped Breadsticks image

This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!

Provided by Molly Yeh

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 18

8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced

Steps:

  • Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

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