Prosciutt Wrapped Roasted Garlic Potato Medallions Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
• Mix the Parmesan and cayenne together until well combined.
• Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
• Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
• Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
• Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.

Steps:

• Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
• Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

Steps:

• Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.