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.
PEAR, PECORINO, AND PROSCIUTTO PANINI
Make and share this Pear, Pecorino, and Prosciutto Panini recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
- Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread.
- Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.
Nutrition Facts : Calories 27.4, Fat 0.1, Sodium 1.8, Carbohydrate 7.1, Fiber 1.4, Sugar 4.7, Protein 0.3
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
KELLYMAC'S BRIE AND PROSCIUTTO PANINI
This is my favorite and most easily made panini. I don't have a panini press so I just use my George Foreman grill. This is a just the basic recipe and is delicious as is, but if you want to give it some more pizzaz add some apple or pear slices.
Provided by KellyMac6
Categories < 15 Mins
Time 7m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spray grill or panini press with non-stick cooking spray. (I prefer olive oil cooking spray because I think it tastes a lot better).
- Spread mayonaise and mustard on bread to your preference.
- Put prosciutto on bottom piece of bread, top with cheese and second piece of bread. (Putting the cheese on top allows it to melt into the rest of the sandwich rather than just out and onto the grill.).
- Grill until golden brown.
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8
ROASTED PEARS WITH PECORINO CHEESE
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core.
- Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly.
- Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.
PEARS AND PECORINO
Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.
PEAR & PROSCIUTTO CREAM CHEESE CROSTINI
Serve up a plate of our Pear & Prosciutto Cream Cheese Crostini the next time you entertain guests. PHILADELPHIA Cream Cheese Spread, arugula, pears and prosciutto come together to create this elegant appetizer. Everyone at the party will be asking you for this Pear & Prosciutto Crostini recipe!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings, 2 crostini each
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place bread slices in single layer on baking sheet.
- Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
- Spread toast slices with cream cheese spread; top with prosciutto, arugula and pears.
- Sprinkle with pepper.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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