Prosciutto And Mozzarella Balls Recipes
PROSCIUTTO AND MOZZARELLA BALLS
Having both prosciutto and mozzarella as main ingredients, there's not much that can go wrong in this recipe. Also, if you're feeling creative today, you can transform a classic sandwich into something new. Transform it into a savory ball, and serve it topped with some deliciously melted cheese!
Provided by Vlad Popa
Categories Breakfast & brunch, Eggs & cheese, nut-free, Starters & snacks
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Place the bread slices on a wooden board. Pour a small drizzle of vegetable oil over the bread.
- Top two of the bread slices with mozzarella, prosciutto, and ketchup. Grab the other slices of bread and use them to top the sandwiches and press.
- Coat the sandwiches with milk, whisked egg, and flour.
- Heat the vegetable oil in a skillet over medium heat. Toast the sandwiches until golden, for around 2 minutes per side.
- Place each sandwich in a plastic bag, secure it and remove the air. Shape the sandwich into a ball.
- Refrigerate the balls for the next 15 minutes.
- Preheat the oven to 360°F/180°C.
- Next grease the bottom of a baking tray with butter. Add the prosciutto and cheese balls and top them with shredded Cheddar.
- Bake them for the next 15 minutes.
- Heat a skillet over low heat. Add the heavy cream and the shredded parmesan. Season with pepper and stir until it thickens.
- Top the balls with the obtained sauce.
Nutrition Facts : Calories 616 calories, Protein 35 grams, Fat 31 grams, Carbohydrate 39 grams
PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
- Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
- Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
- Photograph my Andrew Mccaul
CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL
Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
Nutrition Facts : Calories 212 g, Fat 8 g, Fiber 3 g, Protein 27 g
MOZZARELLA, PROSCIUTTO AND TOMATO SKEWERS, SUPER EASY!
We just love this super simple, elegant snack, or as a side dish with BBQ. This is from "Ciao Italian Pronto".
Provided by kiwidutch
Categories Brunch
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wrap each mozzarella ball in a half slice of prosciutto.
- Thread each skewer with a mozzarella ball, tomato and bread cube.
- Arrange the skewers on a platter.
- Drizzle the skewers with olive oil and sprinkle with cheese and basil.
Nutrition Facts : Calories 291.2, Fat 22.4, SaturatedFat 11.7, Cholesterol 67.2, Sodium 535, Carbohydrate 3.2, Fiber 0.4, Sugar 1.8, Protein 19.2
BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Categories Cheese Fruit Pork Appetizer No-Cook Low Carb Quick & Easy Mozzarella Melon Cantaloupe Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- *Available at Italian markets, cheese shops, and some supermarkets.
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