PROSCIUTTO AND GRUYèRE PINWHEELS
Categories Cheese Bake Cocktail Party Winter Swiss Cheese Prosciutto Sage Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 5
Steps:
- In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
- Preheat oven to 400°F. and lightly grease 2 large baking sheets.
- Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
PROSCIUTTO AND GRUYèRE PASTRY PINWHEELS
Categories Cheese Appetizer Bake Cocktail Party Basil Prosciutto Phyllo/Puff Pastry Dough Pastry Bon Appétit
Yield Makes about 30
Number Of Ingredients 5
Steps:
- Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
- Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.
PROSCIUTTO-WRAPPED GRISSINI
Provided by Holly Smith
Categories Pork No-Cook Cocktail Party Meat Fall Winter Prosciutto Gourmet
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.
GRUYERE & PROSCIUTTO STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
PROSCIUTTO AND GRUYERE WRAPS
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
- Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.
Nutrition Facts : Calories 523 g, Fat 29 g, Fiber 2 g, Protein 24 g
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- In a deep saucepan, bring the vegetable oil to 360°F. Drop in your sage leaves and let them fry for about 20 seconds, until they stop bubbling. Remove them from the pot and place them on a paper towel until they've dried. Once cool and dried, you can crumble them and keep in a bowl to the side.
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