SWEET AND SAVORY PROSCIUTTO ROLL-UPS
Impress your guests at your next wine and cheese night with these elegant prosciutto roll-ups. The combination of creamy goat cheese, sweet fig preserves, and savory prosciutto will make these disappear quickly! You'll want to double the recipe, or you can cut the rolls in half for a smaller serving size. I like to serve these over a bed of arugula that has been lightly tossed with olive oil, salt, and pepper.
Provided by France C
Categories Appetizers and Snacks Wraps and Rolls
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Lay prosciutto slices on a large cutting board.
- Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
- Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 1.6 g, Cholesterol 53.3 mg, Fat 21.9 g, Fiber 0.2 g, Protein 14.2 g, SaturatedFat 11.2 g, Sodium 739.2 mg, Sugar 1.1 g
PROSCIUTTO ROLL
Salty prosciutto, sharp Parmesan and peppery arugula make the perfect noontime protein bite.
Provided by Food Network Canada
Categories cheese,lunch,pork,vegetables
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Place prosciutto slices on a clean surface. Lay a few arugula leaves on each slice of meat.
- Using a carrot peeler, shave large pieces from a block of Parmesan cheese onto each piece of meat.
- Roll prosciutto slices from bottom to top. Place rolls seam side down in a plastic, airtight container. Sprinkle with a drizzle of olive oil.
PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS
Inspired by rotolo di zucchine - a ham, cheese and zucchini-based appetizer from Italy - our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 6 to 8 servings (about 24 pieces)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
- Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
- Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
- Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
- Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
- Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
- When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.
PROSCIUTTO & ROCKET ROLLS
For buffet food, try something different with prosciutto and rocket rolls
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.
- Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.
- Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.
Nutrition Facts : Calories 92 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 8 grams protein, Sodium 1.15 milligram of sodium
BASIL-PROSCIUTTO SANDWICH ROLLS
Bring the taste of Italy into your kitchen with Basil-Prosciutto Sandwich Rolls. These delicious prosciutto sandwich rolls are great for lunchtime or for an after-school snack.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix cream cheese spread, basil and lemon juice until blended.
- Place bread slices in single layer on large sheet of wax paper. Use rolling pin to flatten each bread slice to 5x3-1/2-inch rectangle.
- Spread bread slices with cream cheese mixture. Top with prosciutto; roll up tightly.
- Wrap individually in plastic wrap.
- Refrigerate 1 hour. Cut each roll-up diagonally in half to serve.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.7765 g, Sugar 0 g, Protein 3 g
PROSCIUTTO, FIG AND PARMESAN ROLLS
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of dried fig, and drizzle with olive or truffle oil.
Provided by Mark Bittman
Categories quick, appetizer
Time 20m
Yield 20 rolls
Number Of Ingredients 4
Steps:
- Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
- Serve within 2 hours, drizzling truffle or olive oil on top just before serving.
MOZZARELLA AND PROSCIUTTO ROLL - PAULA DEEN
Make and share this Mozzarella and Prosciutto Roll - Paula Deen recipe from Food.com.
Provided by Jennygal
Categories Cheese
Time 5m
Yield 10 rolls, 10 serving(s)
Number Of Ingredients 4
Steps:
- From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.
Nutrition Facts : Calories 8.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.2, Sodium 17.8, Carbohydrate 0.1, Protein 0.6
PROSCIUTTO-WRAPPED TURKEY ROLL
Combine turkey breast, garlic cream cheese and prosciutto with our retro roll. It's a fabulous alternative to a classic roast turkey this Christmas
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h45m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Beat the cream cheese, mustard and lemon juice together in a bowl, then season with a little salt and pepper and set aside.
- Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out to a rectangle about 3cm thick, trimming the edges to neaten it up. You can reserve this trimmings to use in another recipe, such as a turkey curry.
- Lay a large sheet of baking parchment on your work surface. Lay the prosciutto over it, overlapping the slices to make a rectangular shape larger than the turkey, then place 8 sage leaves all the way down the centre of the prosciutto in a line, lengthways. Lay the turkey, skinned-side down, on the prosciutto and spread liberally with the cheese mixture. Use the edge of the baking parchment to lift and roll the prosciutto and turkey, tucking and rolling it as you would a roulade, to form a long log. Tie at intervals with string. If chilling, wrap well in cling film and put in the fridge. Can be prepared up to this point, then chilled for up to two days.
- To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film and put the turkey roll seam-side down on a baking tray. Brush with a little oil and roast for 1 hr, or until the prosciutto has crisped up and the meat is cooked all the way through (a digital probe should read at least 70C). Scatter over additional sage leaves, if you like, and leave to rest for at least 15 mins before carving.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 45 grams protein, Sodium 1.3 milligram of sodium
PROSCIUTTO ROLL UPS
A good low carb appetizer or snack. They are so good. You can substitute pine nuts for the almonds and they still are tasty. I found this recipe when I was looking for low carb food for my husbands diet.
Provided by cooking with love
Categories Cheese
Time 15m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Mix softened cheese and nuts in a medium bowl.
- Divide and spread on the proscuitto slices evenly.
- Top each with the spinach or arugula leaves.
- Roll up the meat tucking in the leaves as you roll.
- Cut each rollup into 1/2 inch slices.
- Place on a plate and cover and chill up to 6 hours.
Nutrition Facts : Calories 20.5, Fat 1.7, SaturatedFat 0.6, Cholesterol 1.9, Sodium 13.7, Carbohydrate 0.5, Fiber 0.3, Sugar 0.2, Protein 1
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