Prosciutto With Fresh Fruit Recipes

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
Place tomatoes in a bowl; season with sea salt and black pepper.
Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
Heat 1 tablespoon olive oil in a small skillet over medium heat.
Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Brochettes of Melon, Prosciutto, and Fresh Mozzarella image

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

Ingredients

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

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.

PROSCIUTTO WITH FRESH FRUIT

Prosciutto with Fresh Fruit image

Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

1 medium-size ripe melon, peeled and cut into 8 wedges, 8 figs, or 8 halved peaches
2 limes or lemons, 1 cut in half, 1 cut in 8 wedges for garnish
Freshly ground black pepper (optional)
1 pound prosciutto, best quality, thinly sliced

Steps:

Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Fruit and Gorgonzola Salad with Prosciutto image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled

Steps:

Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams

OPEN-FACE PROSCIUTTO, FRESH RICOTTA, AND RED-ONION MARMALADE SANDWICHES

Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches image

An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.

Provided by Bon Appétit Test Kitchen

Categories Sandwich Onion Quick & Easy High Fiber Lunch Ricotta Fall Winter Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

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