Prosciutto And Carrot Bundles Recipes

PROSCIUTTO BUNDLES

Steps:

• Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs.
• Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel.
• Place the fig parcels onto a clean plate and serve.

BRIE AND PROSCIUTTO ASPARAGUS BUNDLES

Steps:

• Place asparagus spears in a resealable plastic bag.
• Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish.
• Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
• Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.

PROSCIUTTO BUNDLES

Steps:

• In a small bowl, beat the cream cheese, parsley, olives, onions, garlic and pepper until blended., Cut each prosciutto slice in half widthwise; place about 2 teaspoons of filling on the center of each piece. Bring up corners of prosciutto and tie with a chive, forming a bundle. Refrigerate until serving.

PROSCIUTTO WRAPPED CHICKEN AND BOURSIN BUNDLES

Steps:

• One at a time, place chicken breasts in an unsealed, gallon-size plastic bag. Place flat on work surface. Using a meat mallet or rolling pin, flatten each piece to about 1/4-inch thick.
• Divide cheese spread into quarters.
• Place chicken breasts on a work surface and place piece of cheese in center of each. Fold all 4 sides of each breast over cheese to form a flat 4-1/2x 2-1/2 inch bundle. Wrap each bundle with a piece of Prosciutto. Bundles can be covered and refrigerated for up to 6 hours.
• When ready to cook, melt butter in large, nonstick skillet over medium-high heat. When butter is foamy, add chicken bundles, seam-side down. Use tongs to turn bundles, browning them all over. Reduce heat to medium, cover and cook for 10 minutes or until chicken is cooked through, and no longer pink.

ASPARAGUS AND PROSCIUTTO BUNDLES

Steps:

• Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
• Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)

PROSCIUTTO AND CARROT BUNDLES

Steps:

• In a medium bowl, toss carrots, vinegar and oil, season with salt and pepper.
• lay out the proscuitto, top each with 1/4 of the carrot mixture and one basil leaf.
• Roll up, secure with tootpicks, serve.