PROSCIUTTO AND MELON (PROSCIUTTO E MELONE)
Ready in 5 to 10 minutes! With only three ingredients and no-cooking required, this prosciutto wrapped melon is one easy and amazingly delicious summer dish! You'll love the flavor combination of sweet, ripe cantaloupe and salty prosciutto ham.
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 4
Steps:
- Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them.
- Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up).
- Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.
- Serve immediately or chill for a few hours until ready to serve.
Nutrition Facts : Calories 65.7 kcal, Carbohydrate 6.8 g, Protein 1.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Cholesterol 6.2 mg, Sodium 70.1 mg, Fiber 0.4 g, Sugar 6.5 g, ServingSize 1 serving
PROSCIUTTO-MELON PANINI
Steps:
- On split ciabatta roll, spread Cantaloupe Jam; layer bottom with mozzarella, prosciutto and handful of arugula. Replace top.
- Bake in oven at 425 degrees F until cheese melts.
MELON WRAPPED IN PROSCIUTTO
Steps:
- Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.
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
PANINO DI PROSCIUTTO E FONTINA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
PROSCIUTTO AND MELON PANINI
The perfect combination of sweet, heat and salt. This panini has sweet melon, salty prosciutto, hot honey and creamy brie cheese combined with the fresh bite of basil. It's an amazing summer sandwich!
Provided by Krista Stechman
Categories dinner
Time 15m
Number Of Ingredients 9
Steps:
- Peel and de-seed the cantaloupe. Slice it into thin half moon shapes
- Slice the brie cheese about ⅛ of an inch thick
- Layer brie cheese onto the bottom of the bread
- Top the cheese with cantaloupe, prosciutto, basil, hot honey and crushed red pepper flakes
- Add another layer of brie to the top of that and top each sandwich with the remaining slice of bread
- Heat a cast iron, metal or non stick skillet and add the butter and oil
- Once the butter and oil mix is hot then add the sandwiches. Let each side cook until it becomes a golden brown and the cheese is melted
- Serve immediately and ENJOY!
Nutrition Facts : Calories 598 kcal, Carbohydrate 36 g, Protein 18 g, Fat 43 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 69 mg, Sodium 677 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 20 g, ServingSize 1 serving
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