PROSCIUTTO BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
- Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
- Garnish with a basil leaf and serve.
PROSCIUTTO BREAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
- Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving.
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
PROSCIUTTO AND PROVOLONE ON SOURDOUGH BREAD
Recipe created by chef Charlie Trotter Grill the bread, that is the only cook time!!! Saw this on Oprah the other day, made it and it was great with a glass of wine!!!!!!!
Provided by seahorse73
Categories Broil/Grill
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread.
- Grill the sourdough bread over a moderate flame until the bread is toasted.
- Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper.
- Cut in half on the diagonal.
Nutrition Facts : Calories 532.7, Fat 16.6, SaturatedFat 6.3, Cholesterol 19.3, Sodium 908, Carbohydrate 73.7, Fiber 3.1, Sugar 3.9, Protein 22.6
PROSCIUTTO AND PROVOLONE CROISSANT BREAD PUDDING
Leftover croissants may seem like a stretch, but there's an easy work around to ensure you can enjoy this savory bread pudding. Some bakeries offer 2-for-1 deals on pastries after 4:00 p.m., so stock up on them then.
Provided by Jennifer Perillo
Time 3h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Grease an 8-inch loaf pan, and then set aside.
- In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight.
- Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.
PROSCIUTTO PROVOLONE PANINI
During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. -Candy Summerhill, Alexander, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 404 calories, Fat 25g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 986mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
DURUM HERB CHEESE SOURDOUGH BREAD
Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata, prosciutto, or salami.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 13
Steps:
- Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
- Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
- Add the water, starter and sautéed ingredients to the dry ingredients and mix.
- Cover the dough and set it aside at room temp for one hour.
- After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
- Put the dough back in the bowl, cover and set a timer for twenty minutes.
- Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
- Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
- Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
- Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
- Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
- Lay your dough in the basket, seam side down and cover.
- Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
- Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
- Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
- Bake until the internal temp is around 205 F.
- 30 minutes at 500 degrees, lid on.
- 10 minutes at 450 degrees, lid off.
- Variations
- Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
- Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
- Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
- Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
- (Pictures of these variations are below the photographic instructions.)
More about "prosciutto and provolone on sourdough bread recipes"
PROVOLONE GRILLED CHEESE WITH PROSCIUTTO & FIG RECIPE
From whitneybond.com
5/5 (1)Total Time 15 minsCategory Main Course, SandwichCalories 1295 per serving
- On four of the slices of bread, place two slices of provolone cheese, then two slices of prosciutto, a few blue cheese crumbles, a little arugula, then top with two more slices of prosciutto and two slices of provolone.
PROSCIUTTO BREAD WITH PROVOLONE – FERAL COOKS
From feralcooks.com
THIS IS THE EASY SOURDOUGH BREAD RECIPE YOU’VE BEEN …
From tasteofhome.com
PROSCIUTTO BREAD (AKA LARD BREAD, AKA FRITTOLA BREAD)
From thetwobananas.com
Reviews 1Servings 8Cuisine Italian
BREAKFAST BOARD - PROSCIUTTO DI PARMA
From parmacrown.com
BUTTER AND PROVOLONE AND SOURDOUGH BREAD RECIPES - SUPERCOOK
From supercook.com
HOW TO MAKE BREAD STUFFED WITH PROSCIUTTO, PEPPERONI ... - YOUTUBE
From youtube.com
'NDUJA AND PROVOLONE SOURDOUGH BREAD - THE ITALIAN BAKER
From theitalianbkr.com
PROSCIUTTO AND PROVOLONE RECIPES - SUPERCOOK
From supercook.com
PROSCIUTTO BREAD WITH PROVOLONE | COOK'S COUNTRY RECIPE
From americastestkitchen.com
DINING COOKING ON TWITTER: "PROSCIUTTO, AVOCADO & PROVOLONE ON ...
From twitter.com
PROSCIUTTO BREAD WITH PROVOLONE | COOK'S COUNTRY
From americastestkitchen.com
PROSCIUTTO PROVOLONE PIZZA RECIPE | 24BITE® RECIPES
From 24bite.com
PROSCIUTTO PROVOLONE BREAD — MARSH MEAL MAP
From marshmealmap.com
RECIPERETWEET ON TWITTER: "RT @SOPHIE_HYAM: #NATIONALSANDWICH …
From twitter.com
#15-minutes-or-less #time-to-make #course #preparation #occasion #appetizers #oven #romantic #broil #dietary #taste-mood #equipment
You'll also love