BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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.
BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Steps:
- Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
- Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.
TOMATO PROSCIUTTO BRUSCHETTA
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
- Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
- Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.
PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA
This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Provided by MISS AMY
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
- Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
- Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g
ASPARAGUS-PROSCIUTTO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.
BRUSCHETTA DI PROSCIUTTO
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 6m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Toast the bread in a toaster or oven until it is very brown.
- Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)
- Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.
PROSCIUTTO & FIG BRUSCHETTA
Make and share this Prosciutto & Fig Bruschetta recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 12m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
- Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Broil the bread until golden brown on one side, about 1 to 2 minutes. Turn the slices over and broil for another 30 seconds to 1 minute, until browned.
- Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Drizzle with olive oil, salt, pepper and garnish with thyme if desired and serve at once (so the toast doesn't turn soggy).
Nutrition Facts : Calories 175.4, Fat 1.9, SaturatedFat 0.4, Sodium 389.8, Carbohydrate 33.2, Fiber 1.9, Sugar 0.1, Protein 5.6
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