Prosciutto Wrapped Fruit Recipes

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PROSCIUTTO-WRAPPED FRUIT



Prosciutto-Wrapped Fruit image

These bite-sized appetizers are perfect for Italian cuisine! Fruits rolled up in prosciutto slices - enjoy the twist of flavors!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 42

Number Of Ingredients 4

2/3 cup mascarpone cheese
1/2 lb. thinly sliced prosciutto ham
1 pear, unpeeled, cut into 1/2-inch wedges
1 red-skinned apple, unpeeled, cut into 1/2-inch wedges

Steps:

  • Spread cheese evenly on prosciutto slices. Place pear or apple wedge on shortest side of each slice; roll up.
  • Serve immediately, or cover loosely and refrigerate until serving time. To serve, cut each roll into 3 pieces. Secure each with cocktail toothpick.

Nutrition Facts : Calories 30, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g

PROSCIUTTO WRAPPED FIGS



Prosciutto Wrapped Figs image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 5

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  • Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
  • Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
  • In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
  • Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

MELON AND PROSCIUTTO WRAPS



Melon and Prosciutto Wraps image

Provided by Food Network

Categories     appetizer

Yield Makes 48

Number Of Ingredients 4

1/2 cantaloupe
1/2 honeydew melon
24 very thin slices prosciutto
48 toothpicks

Steps:

  • Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Wrap 1 or 2 slices of prosciutto around each wedge. Secure prosciutto with 4 toothpicks. Cut each wedge into 4 bite-sized pieces. Cover and refrigerate.
  • Serve chilled.
  • (Can be made 2 to 3 hours ahead of time and chilled. Make sure melon wedges are well wrapped so that they do not dry out.)

FRUIT & PROSCIUTTO APPETIZERS



Fruit & Prosciutto Appetizers image

Very refreshing way to start a meal. I wanted to prepare these couple of hours before serving so I used Nectarines - very nice flavor combination. The lemon/lime juice adds flavor to the fruit and also prevents discoloration.

Provided by Bergy

Categories     Ham

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium ripe pears, peeled, cored and cut into eights
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 small gala apples or 1/4 small honeydew melon, seeded and peeled cut into thin wedges
3 ounces thinly sliced prosciutto, cut in 1 inch strips
grapes, in clustesr
orange slice

Steps:

  • Squeeze the lemon/lime juice on the fruit.
  • Wrap each fruit piece with a strip of prosciutto.
  • Arrange on a platter with grape clusters and slices of orange.

PROSCIUTTO-WRAPPED GREENS



Prosciutto-wrapped Greens image

From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.

Provided by Ms B.

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 lb mesclun or 1/4 lb arugula
kosher salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, freshly grated
12 slices prosciutto, very thin

Steps:

  • In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
  • Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
  • Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
  • Taste for salt and pepper.
  • Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
  • Squeeze the greens together and roll the prosciutto into a tight log.
  • Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
  • Repeat with the remaining prosciutto and greens and serve.

Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL



Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories     Appetizers and Snacks     Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cut peaches in half and remove peach stones. Cut each half in half again.
  • Wrap prosciutto around each peach section; secure with small bamboo skewers.
  • Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
  • To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

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

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.

PROSCIUTTO-WRAPPED APRICOTS



Prosciutto-Wrapped Apricots image

Our home economists stuff dried apricots with sweetened Mascarpone cheese, then wrap them with prosciutto before baking. The result is an appealing snack for special occasions.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

3/4 cup Mascarpone cheese
2 tablespoons confectioners' sugar
1/8 teaspoon white pepper
1 package (7 ounces) dried pitted Mediterranean apricots
12 thin slices prosciutto

Steps:

  • In a small bowl, combine the cheese, confectioners' sugar and pepper. Cut a slit in each apricot; fill with cheese mixture. Cut each slice of prosciutto in half lengthwise; wrap a piece around each apricot and secure with a toothpick., Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until heated through. Refrigerate leftovers.

Nutrition Facts : Calories 191 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 288mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

PROSCIUTTO-WRAPPED ASPARAGUS



Prosciutto-Wrapped Asparagus image

Tender asparagus wrapped with salty prosciutto makes a super simple and tasty side dish or appetizer!

Provided by A Day In the Kitchen

Categories     Asparagus Recipes

Time 20m

Yield 3

Number Of Ingredients 6

1 tablespoon olive oil, or as needed
¼ teaspoon red pepper flakes
12 spears asparagus, trimmed
6 slices prosciutto
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
  • Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
  • Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
  • Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 3.4 g, Cholesterol 25.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 559.3 mg, Sugar 1.9 g

FRUIT AND PROSCIUTTO



Fruit and Prosciutto image

This classic no-cook appetizer is a simple yet elegant summer offering that can be varied using whichever fruits are ripe and tempting at the market. When preparing the melon, use a wooden spoon to remove the seeds; it is much gentler on the tender flesh than metal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 cantaloupe
1 mango
2 peaches
Coarse salt, to taste
8 slices prosciutto
4 sprigs cilantro
1 lime, cut into quarters

Steps:

  • Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into eight equal pieces. With a paring knife, remove the rind from each slice. Set aside.
  • Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into eight equal pieces. Set aside.
  • Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise, and remove the pit. Cut each peach half into four equal slices. Set aside.
  • Divide the fruits equally among four plates. Season with salt. Top each plate with two pieces of prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.

PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN



Prosciutto-Wrapped Vegetables with Parmesan image

It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.

Yield 4 to 6 servings

Number Of Ingredients 8

6 broccolini stalks
6 small cauliflower florets with stems
15 paper-thin slices prosciutto
1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise
1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips
1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips
2-ounce piece of Parmesan cheese
2 tablespoons Meyer lemon olive oil

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
  • Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
  • Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.

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