Prosciutto Filled With Happiness Recipes

PROSCIUTTO FILLED WITH HAPPINESS

Prosciutto Filled with Happiness image

Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.

Provided by Clinton Kelly

Categories Cheese Appetizer Bake Cocktail Party Thanksgiving Quick & Easy Currant Pine Nut Arugula Shower Prosciutto Engagement Party

Number Of Ingredients 6

Ingredients

You need:
1/4 cup pine nuts
About 20 thin slices of good-quality prosciutto
1 small bunch arugula
1/4 pound gorgonzola
1/4 cup currants

Steps:

Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (I do mine in the toaster oven.) You'll want to keep a close eye on these because they go from golden brown to burned very quickly, as I've learned on three or four occasions. Transfer them to a small bowl and let them cool.
Cut each slice of prosciutto in half, crosswise. Don't worry if they're not perfect. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts, and few currants. Then roll them into little mini horns.
Arrange on a platter and serve.

APRICOT-PROSCIUTTO PINWHEELS

Apricot-Prosciutto Pinwheels image

Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.

Provided by Janet

Categories Appetizers and Snacks Wraps and Rolls

Time 1h30m

Yield 18

Number Of Ingredients 12

Ingredients

1 ¼ cups brown sugar
⅓ cup unsalted butter
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes
salt to taste
1 pound dried apricots, chopped
½ cup rum
1 (17.3 ounce) package frozen puff pastry, thawed
¼ cup finely chopped walnuts
½ pound prosciutto
1 (8 ounce) ball mozzarella
2 teaspoons balsamic vinegar

Steps:

Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 43.9 g, Cholesterol 28.2 mg, Fat 21 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 397.3 mg, Sugar 28.8 g

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