30 Delicious Prosciutto Recipes to Satisfy Your Cravings

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Prosciutto is a versatile and delicious ingredient that can elevate any dish with its rich, savory flavor. From simple appetizers to gourmet main courses, these prosciutto recipes will inspire you to get creative in the kitchen. Whether you’re wrapping it around asparagus or pairing it with melons, there’s something here for everyone to enjoy!

Table of Contents

Prosciutto-Wrapped Asparagus with Balsamic Glaze

Prosciutto-wrapped asparagus is a delightful dish that combines the savory taste of prosciutto with the fresh crunch of asparagus. This dish not only looks beautiful on a plate but also offers a burst of flavor with every bite. The prosciutto adds a salty richness that pairs perfectly with the earthy taste of the asparagus. Drizzling balsamic glaze over the top adds a sweet tang that elevates the dish even further.

To make this dish, you’ll need fresh asparagus, thin slices of prosciutto, and balsamic glaze. It’s a simple recipe that’s perfect for appetizers or as a side dish at dinner parties. Plus, it’s quick to prepare, making it a great choice for busy weeknights.

Ingredients

1 bunch of fresh asparagus
8 slices of prosciutto
1/4 cup balsamic glaze
Olive oil for drizzling
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Trim the ends of the asparagus and rinse them under cold water.
Wrap each asparagus spear with a slice of prosciutto, starting from the bottom and spiraling up to the tip.
Place the wrapped asparagus on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with salt and pepper.
Bake in the preheated oven for about 10-12 minutes, or until the prosciutto is crispy and the asparagus is tender.
Remove from the oven and drizzle with balsamic glaze before serving.

Prosciutto and Cheese Platter

A prosciutto and cheese platter is a delightful way to enjoy the rich flavors of cured meats and cheeses. This combination is perfect for gatherings or a cozy night in. The image showcases a beautiful arrangement of thinly sliced prosciutto, various cheeses, and fresh fruits. The colors and textures make it visually appealing and inviting.

To create your own platter, start with a selection of cheeses. Soft cheeses like brie and blue cheese pair wonderfully with the salty prosciutto. Add some firm cheeses like cheddar or gouda for variety. Fresh fruits like strawberries and blackberries add a sweet contrast to the savory elements.

Don’t forget to include some herbs or greens for garnish. They not only enhance the look but also add a fresh flavor. Serve with some crusty bread or crackers on the side for a complete experience.

Ingredients

8 oz prosciutto, thinly sliced
4 oz brie cheese
4 oz blue cheese
4 oz cheddar cheese
4 oz gouda cheese
1 cup strawberries
1 cup blackberries
Fresh herbs (like rosemary or thyme)
Crackers or bread

Instructions

Arrange the sliced prosciutto on a large platter, creating a beautiful fan shape.
Cut the cheeses into wedges or cubes and place them around the prosciutto.
Add the fresh fruits in between the meats and cheeses for color.
Garnish with fresh herbs for a touch of green.
Serve with crackers or slices of bread on the side.

Prosciutto-Stuffed Chicken Breast

Prosciutto-stuffed chicken breast is a delightful dish that brings together juicy chicken and savory prosciutto. The image showcases a beautifully cooked chicken breast, stuffed with fresh spinach and topped with thin slices of prosciutto. The vibrant colors of the spinach and the golden-brown chicken make it visually appealing. This dish is perfect for a weeknight dinner or a special occasion.

To make this dish, you’ll need some simple ingredients. The combination of flavors is sure to impress anyone at your table. Let’s get into the ingredients and the steps to create this tasty meal!

Ingredients

4 boneless, skinless chicken breasts
8 slices of prosciutto
2 cups fresh spinach
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
1 lemon, cut into wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).
Using a sharp knife, create a pocket in each chicken breast. Be careful not to cut all the way through.
Season the inside of the chicken pockets with garlic powder, salt, and pepper.
Stuff each pocket with a handful of spinach, a slice of prosciutto, and a sprinkle of mozzarella cheese.
Secure the openings with toothpicks if needed.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
Remove from the oven and let it rest for a few minutes. Serve with lemon wedges for a fresh touch.

Prosciutto and Fig Flatbread

Prosciutto and fig flatbread is a delightful dish that combines sweet and savory flavors. The image shows a beautifully arranged flatbread topped with fresh figs, prosciutto, and arugula. This combination not only looks appealing but also offers a burst of taste with every bite.

The flatbread serves as a perfect base, providing a light and crispy texture. The prosciutto adds a salty richness, while the figs bring a natural sweetness that balances the flavors. Fresh arugula adds a peppery note, making this dish a well-rounded treat.

This flatbread is great for sharing at gatherings or enjoying as a light meal. It’s easy to prepare and can be customized with your favorite toppings. Let’s get into how you can make this delicious dish at home!

Ingredients

1 pre-made flatbread or pizza dough
4 ounces prosciutto, thinly sliced
6 fresh figs, sliced
1 cup fresh arugula
1/2 cup ricotta cheese
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
If using pizza dough, roll it out to your desired thickness. Place the flatbread on a baking sheet.
Spread the ricotta cheese evenly over the flatbread.
Layer the prosciutto slices on top of the ricotta.
Add the sliced figs, arranging them nicely.
Drizzle olive oil over the top and season with salt and pepper.
Bake in the oven for about 10-12 minutes, or until the edges are golden and crispy.
Remove from the oven and top with fresh arugula before serving.

Savory Prosciutto and Melon Appetizer

This delightful appetizer combines the sweetness of ripe melon with the savory richness of prosciutto. The image shows beautifully arranged slices of melon, each topped with a delicate fold of prosciutto. The vibrant colors of the fruit and meat create an inviting presentation, perfect for any gathering.

To make this dish, choose a fresh cantaloupe or honeydew melon. The juicy sweetness pairs wonderfully with the salty prosciutto, making each bite a burst of flavor. Adding a sprig of mint not only enhances the visual appeal but also adds a refreshing touch.

This appetizer is simple to prepare and requires no cooking, making it an ideal choice for warm days or casual get-togethers. Just slice the melon, wrap the prosciutto, and serve. It’s a crowd-pleaser that’s sure to impress!

Ingredients

1 ripe cantaloupe or honeydew melon
8 ounces prosciutto, thinly sliced
Fresh mint leaves for garnish

Instructions

Cut the melon in half and scoop out the seeds.
Slice the melon into wedges or cubes, depending on your preference.
Take a slice of prosciutto and wrap it around each piece of melon.
Arrange the wrapped melon on a serving platter.
Garnish with fresh mint leaves.
Serve immediately and enjoy!

Prosciutto and Arugula Pizza

Prosciutto and arugula pizza is a delightful combination of flavors that brings together the savory taste of prosciutto and the peppery kick of arugula. The image shows a beautifully crafted pizza topped with slices of prosciutto, fresh arugula, and a rich tomato sauce. The golden crust is perfectly baked, making it an inviting dish for any pizza lover.

This pizza is not just about taste; it’s also about simplicity. The ingredients come together quickly, making it a great option for a weeknight dinner or a casual gathering with friends. The fresh arugula adds a nice crunch and freshness, balancing the richness of the prosciutto.

Let’s jump into making this delicious pizza at home!

Ingredients

1 pizza dough (store-bought or homemade)
1 cup tomato sauce
8 ounces mozzarella cheese, shredded
4 ounces prosciutto, sliced
2 cups fresh arugula
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza peel or baking sheet lined with parchment paper.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Sprinkle the shredded mozzarella cheese over the sauce.
Bake the pizza in the oven for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and layer the prosciutto slices on top. Let it sit for a minute to warm the prosciutto slightly.
Top with fresh arugula, drizzle with olive oil, and season with salt and pepper.
Slice and serve immediately. Enjoy your homemade prosciutto and arugula pizza!

Creamy Risotto with Prosciutto and Peas

This creamy risotto with prosciutto and peas is a delightful dish that brings comfort and flavor to your table. The combination of tender rice, sweet peas, and savory prosciutto creates a perfect harmony. The vibrant green peas pop against the creamy backdrop, making it not just tasty but visually appealing too.

To make this dish, start with arborio rice, which is essential for that creamy texture. The prosciutto adds a salty, rich flavor that complements the sweetness of the peas beautifully. This dish is perfect for a cozy dinner or a special occasion.

Let’s get cooking!

Ingredients

1 cup arborio rice
4 cups chicken or vegetable broth
1 cup frozen peas
4 ounces prosciutto, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Heat the broth in a saucepan and keep it warm over low heat.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
Add the arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
If using, pour in the white wine and let it simmer until absorbed.
Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
After about 15 minutes, stir in the peas and prosciutto. Continue cooking until the rice is creamy and al dente, about 5 more minutes.
Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Serve warm, garnished with extra Parmesan if desired.

Prosciutto and Spinach Quiche

Prosciutto and spinach quiche is a delightful dish that combines creamy eggs, fresh spinach, and savory prosciutto. The golden crust holds everything together, making it perfect for brunch or a light dinner. The vibrant colors of the spinach and the rich pink of the prosciutto create an inviting look that’s hard to resist.

This quiche is not just tasty; it’s also easy to make. You can whip it up quickly, and it’s great for using leftover ingredients. Whether you’re hosting a gathering or just treating yourself, this dish is sure to impress.

Here’s how to make your own prosciutto and spinach quiche:

Ingredients

1 pre-made pie crust
6 large eggs
1 cup heavy cream
1 cup fresh spinach, chopped
1 cup prosciutto, chopped
1 cup shredded cheese (like Gruyère or mozzarella)
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Place the pie crust in a pie dish and pre-bake for about 10 minutes until lightly golden.
In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
Add the chopped spinach, prosciutto, and cheese to the egg mixture. Stir until well combined.
Pour the mixture into the pre-baked crust.
Bake for 30-35 minutes, or until the quiche is set and lightly browned on top.
Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Prosciutto and Roasted Vegetable Salad

This Prosciutto and Roasted Vegetable Salad is a delightful mix of flavors and textures. The combination of crispy prosciutto, fresh greens, and roasted veggies creates a dish that is both satisfying and refreshing. The vibrant colors of the roasted peppers, potatoes, and greens make it visually appealing, too!

To make this salad, you’ll want to start by roasting your favorite vegetables. Think bell peppers, zucchini, and baby potatoes. Toss them with olive oil, salt, and pepper, then roast until they are tender and slightly caramelized. While the veggies are roasting, prepare a bed of fresh arugula or mixed greens on your serving plate.

Once the vegetables are done, let them cool slightly before adding them to the greens. Top the salad with slices of prosciutto, which adds a savory touch. A drizzle of balsamic glaze or a simple vinaigrette can tie everything together beautifully.

This salad is perfect as a light lunch or a side dish for dinner. It’s easy to make and can be customized with whatever vegetables you have on hand. Enjoy the balance of flavors and the satisfaction of a healthy meal!

Ingredients

4 slices of prosciutto
1 cup baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
2 cups arugula or mixed greens
2 tablespoons olive oil
Salt and pepper to taste
Balsamic glaze or vinaigrette for drizzling

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the baby potatoes, red and yellow bell peppers, and zucchini with olive oil, salt, and pepper.
Roast the vegetables for about 20-25 minutes, or until they are tender and slightly browned.
While the vegetables are roasting, prepare a plate with a bed of arugula or mixed greens.
Once the vegetables are done, let them cool for a few minutes, then add them to the greens.
Top with slices of prosciutto and drizzle with balsamic glaze or vinaigrette.
Serve immediately and enjoy!

Prosciutto and Tomato Bruschetta

Prosciutto and tomato bruschetta is a delightful appetizer that combines the savory taste of prosciutto with the fresh burst of tomatoes. The crispy bread serves as a perfect base, making each bite a wonderful mix of flavors and textures. This dish is not just visually appealing; it’s also simple to prepare, making it a great choice for gatherings or a casual snack.

The ingredients are straightforward. You’ll need fresh, crusty bread, ripe tomatoes, slices of prosciutto, and some fresh basil for garnish. The combination of these ingredients creates a refreshing taste that’s hard to resist.

To make this bruschetta, start by toasting the bread until it’s golden brown. Then, layer on the prosciutto followed by slices of juicy tomatoes. A sprinkle of fresh basil adds a nice touch of color and flavor. Drizzle with a bit of olive oil and a pinch of salt to enhance the taste.

This bruschetta is perfect for any occasion. Whether you’re hosting a party or just enjoying a quiet evening at home, it’s sure to impress. Serve it as an appetizer or a light meal, and watch it disappear!

Ingredients

1 baguette or crusty bread
8 ounces prosciutto, thinly sliced
2 cups cherry tomatoes, halved
Fresh basil leaves
Olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick pieces.
Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes until golden brown.
Once toasted, layer each slice with a piece of prosciutto.
Top with halved cherry tomatoes and sprinkle with salt and pepper.
Garnish with fresh basil leaves and drizzle a little more olive oil on top before serving.

Prosciutto and Goat Cheese Stuffed Peppers

Prosciutto and goat cheese stuffed peppers are a delightful treat that combines savory and creamy flavors. The vibrant colors of the peppers make them visually appealing, while the rich filling offers a satisfying bite. These stuffed peppers are perfect for a light lunch or as an appetizer at your next gathering.

To make these tasty bites, you’ll need fresh bell peppers, creamy goat cheese, and thinly sliced prosciutto. The combination of these ingredients creates a delicious filling that pairs wonderfully with the sweetness of the peppers. You can also add herbs like parsley or basil for an extra layer of flavor.

These stuffed peppers are not only easy to prepare but also a great way to impress your guests. They can be served warm or at room temperature, making them versatile for any occasion. So, let’s get cooking!

Ingredients

4 bell peppers (any color)
8 oz goat cheese, softened
4 oz prosciutto, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil for drizzling

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
In a bowl, mix the softened goat cheese, chopped prosciutto, parsley, garlic powder, salt, and pepper until well combined.
Stuff each pepper with the goat cheese mixture, pressing down gently to pack it in.
Drizzle a little olive oil over the stuffed peppers.
Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the filling is warm.
Remove from the oven and let cool slightly before serving.

Prosciutto and Egg Breakfast Bowl

This Prosciutto and Egg Breakfast Bowl is a delightful way to start your day. It combines creamy scrambled eggs with crispy prosciutto, fresh veggies, and a sprinkle of herbs. The vibrant colors and textures make it not just tasty but visually appealing too.

The dish features perfectly cooked eggs, with their golden yolks adding richness to the bowl. The prosciutto brings a salty, savory flavor that pairs wonderfully with the eggs. Fresh vegetables add crunch and a burst of freshness, making every bite satisfying.

It’s a simple yet elegant breakfast that can be whipped up in no time. Perfect for brunch with friends or a cozy morning at home, this bowl is sure to impress!

Ingredients

4 large eggs
4 slices of prosciutto
1 cup cooked pasta (like fusilli or penne)
1/2 cup mixed vegetables (like bell peppers, zucchini, and carrots)
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (like parsley or chives) for garnish

Instructions

In a skillet, heat olive oil over medium heat. Add mixed vegetables and sauté until tender, about 3-4 minutes.
While the veggies cook, scramble the eggs in a bowl, seasoning with salt and pepper.
Push the veggies to one side of the skillet and pour the eggs into the other side. Cook until the eggs are set, stirring gently.
Add the cooked pasta to the skillet, mixing everything together.
In another pan, crisp the prosciutto over medium heat until it’s golden and crunchy.
To serve, place the egg and pasta mixture in a bowl, top with crispy prosciutto, and garnish with fresh herbs.

Prosciutto and Mushroom Risotto

Risotto is a classic Italian dish that brings comfort and warmth to any meal. When you add prosciutto and mushrooms, it becomes a delightful treat. The creamy texture of the risotto pairs perfectly with the savory flavors of the prosciutto and the earthy notes of the mushrooms.

This dish is not just about taste; it’s also about presentation. Imagine a bowl filled with creamy risotto, dotted with tender mushrooms and crispy prosciutto, garnished with fresh herbs. It’s a feast for the eyes and the palate!

Making risotto is all about patience and stirring. The rice absorbs the broth slowly, creating that rich, creamy texture we all love. So, grab your favorite pot and let’s get cooking!

Ingredients

1 cup Arborio rice
4 cups chicken or vegetable broth
1 cup mushrooms, sliced
1/2 cup prosciutto, chopped
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
Add Mushrooms: Stir in the sliced mushrooms and cook until they’re tender and browned.
Toast the Rice: Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is slightly translucent.
Deglaze with Wine: If using, pour in the white wine and let it simmer until mostly absorbed.
Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finish with Prosciutto and Cheese: Stir in the chopped prosciutto and Parmesan cheese. Season with salt and pepper to taste.
Serve: Spoon the risotto into bowls, garnish with fresh parsley, and enjoy!

Prosciutto and Avocado Toast

Prosciutto and avocado toast is a delightful combination that brings together creamy and savory flavors. The image shows a slice of toasted bread topped with a generous layer of mashed avocado, delicate slices of prosciutto, and vibrant radish slices for a pop of color. This dish is not only visually appealing but also packed with nutrients.

The creamy avocado pairs perfectly with the salty prosciutto, creating a balance that is hard to resist. Adding radishes gives a nice crunch and a hint of peppery flavor, making each bite exciting. This toast is perfect for breakfast, a light lunch, or even a snack.

Ingredients

2 slices of bread (your choice)
1 ripe avocado
4-6 slices of prosciutto
1-2 radishes, thinly sliced
Salt and pepper to taste
Olive oil (optional)

Instructions

Toast the Bread: Start by toasting your bread slices until they are golden brown and crispy.
Mash the Avocado: In a bowl, mash the ripe avocado with a fork. Season with salt and pepper to taste.
Assemble the Toast: Spread the mashed avocado generously over the toasted bread.
Add Prosciutto: Layer the prosciutto slices on top of the avocado.
Garnish: Place the sliced radishes on top for added crunch and color. Drizzle with olive oil if desired.
Serve: Enjoy your delicious prosciutto and avocado toast immediately!

Prosciutto and Zucchini Noodles

Prosciutto and zucchini noodles make a delightful dish that’s both fresh and satisfying. The image shows a beautiful plate of golden noodles topped with vibrant cherry tomatoes and delicate slices of prosciutto. The colors pop, making it an inviting meal.

This dish is perfect for a light lunch or dinner. The salty, savory flavor of prosciutto pairs wonderfully with the fresh taste of zucchini and tomatoes. Plus, it’s a great way to enjoy a low-carb option while still feeling full and satisfied.

To make this dish, you’ll need a few simple ingredients. The combination of zucchini noodles, cherry tomatoes, and prosciutto creates a lovely balance of flavors and textures. It’s quick to prepare, making it ideal for busy weeknights.

Ingredients

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
4 ounces prosciutto, sliced
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper, to taste
Fresh basil leaves, for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring gently until slightly softened.
Stir in the cherry tomatoes and season with salt and pepper. Cook for another 2 minutes until the tomatoes are warm.
Remove from heat and gently fold in the prosciutto slices.
Serve immediately, garnished with fresh basil leaves.

Prosciutto and Cantaloupe Salad

This Prosciutto and Cantaloupe Salad is a refreshing dish that perfectly combines sweet and savory flavors. The juicy cantaloupe pairs beautifully with the salty prosciutto, creating a delightful contrast. Fresh greens add a nice crunch, while crumbled feta cheese brings a creamy texture to the mix.

To make this salad, start by slicing ripe cantaloupe into wedges. Arrange them on a plate with slices of prosciutto draped over the top. Toss in some fresh arugula or mixed greens for added flavor. Sprinkle crumbled feta cheese over everything, and finish with a drizzle of olive oil and a squeeze of lemon juice for brightness.

This salad is perfect for a light lunch or as an appetizer at your next gathering. It’s easy to prepare and looks stunning on the table!

Ingredients

1 ripe cantaloupe, sliced
4 ounces prosciutto, thinly sliced
2 cups fresh arugula or mixed greens
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Prepare the Cantaloupe: Slice the cantaloupe into wedges and arrange them on a serving plate.
Add Prosciutto: Drape the prosciutto slices over the cantaloupe wedges.
Mix Greens: In a bowl, toss the arugula or mixed greens with olive oil, lemon juice, salt, and pepper.
Assemble the Salad: Place the dressed greens around the cantaloupe and prosciutto.
Top with Feta: Sprinkle crumbled feta cheese over the salad before serving.

Prosciutto and Cauliflower Bake

This Prosciutto and Cauliflower Bake is a delightful dish that combines the savory flavors of prosciutto with tender cauliflower. The image shows a beautifully baked dish, where the cauliflower florets are arranged in a charming pattern, topped with vibrant red peppers and fresh herbs. The golden cheese melts perfectly over the cauliflower, creating a comforting and satisfying meal.

To make this dish, you’ll need a few simple ingredients. The combination of prosciutto and cauliflower not only tastes great but also adds a touch of elegance to your dinner table. It’s perfect for a cozy night in or even for entertaining guests.

Ingredients

1 medium cauliflower, cut into florets
4 ounces prosciutto, chopped
1 cup shredded mozzarella cheese
1/2 cup diced red bell pepper
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, toss the cauliflower florets with olive oil, thyme, salt, and pepper until well coated.
Spread the cauliflower in a baking dish and sprinkle the chopped prosciutto over the top.
Top with shredded mozzarella and diced red bell pepper.
Bake for 25-30 minutes, or until the cauliflower is tender and the cheese is bubbly and golden.
Remove from the oven and sprinkle with grated Parmesan before serving.

Prosciutto and Lentil Salad

This Prosciutto and Lentil Salad is a delightful mix of flavors and textures. The combination of tender lentils and savory prosciutto creates a satisfying dish that’s perfect for any meal. Fresh herbs and vibrant vegetables add brightness, making it not just tasty but also visually appealing.

The salad features earthy lentils, crispy prosciutto, and a variety of fresh ingredients. You can see the rich colors from the tomatoes and herbs, which enhance the overall look and flavor. It’s a dish that’s easy to prepare and great for sharing.

Whether you’re looking for a light lunch or a side dish for dinner, this salad fits the bill. It’s nutritious, filling, and packed with protein. Plus, it’s a fantastic way to enjoy prosciutto in a fresh and healthy way.

Ingredients

1 cup green or brown lentils
4 oz prosciutto, sliced
1 cup cherry tomatoes, halved
1/2 cup diced bell pepper
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

Cook the Lentils: Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
Prepare the Prosciutto: In a skillet over medium heat, cook the prosciutto until crispy. Remove and let it cool on a paper towel.
Mix the Salad: In a large bowl, combine cooked lentils, cherry tomatoes, bell pepper, red onion, and basil.
Add Dressing: Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper. Toss gently to combine.
Serve: Crumble the crispy prosciutto over the top before serving. Enjoy your fresh and flavorful salad!

Prosciutto and Sweet Potato Hash

Prosciutto and sweet potato hash is a delightful dish that combines the rich flavors of prosciutto with the natural sweetness of roasted sweet potatoes. This dish is not only visually appealing, with vibrant orange sweet potatoes and golden eggs, but it also offers a comforting and hearty meal option. The crispy prosciutto adds a savory touch, making it perfect for breakfast or brunch.

To make this dish, start by cubing sweet potatoes and cooking them until tender. Then, add chopped prosciutto to the pan, allowing it to crisp up. Finally, crack a few eggs on top and let them cook to your desired doneness. Garnish with fresh herbs for an extra pop of flavor.

Ingredients

2 medium sweet potatoes, peeled and diced
4 ounces prosciutto, chopped
4 large eggs
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley or chives for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they are tender and slightly caramelized.
Add the chopped prosciutto to the skillet and cook for another 5 minutes, allowing it to crisp up.
Make small wells in the sweet potato and prosciutto mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
Remove from heat and garnish with fresh parsley or chives. Serve warm and enjoy your delicious prosciutto and sweet potato hash!

Prosciutto and Pesto Pasta

Prosciutto and pesto pasta is a delightful dish that brings together the rich flavors of cured ham and fresh basil. The image shows a vibrant bowl of spaghetti, topped with chunks of prosciutto, bright cherry tomatoes, and a drizzle of green pesto. This combination not only looks appealing but also offers a burst of flavors in every bite.

Making this dish is simple and quick, perfect for a weeknight dinner or a casual gathering with friends. The salty prosciutto pairs beautifully with the creamy texture of the pesto, while the tomatoes add a refreshing touch. Let’s dive into how you can whip up this delicious meal!

Ingredients

8 ounces spaghetti
4 ounces prosciutto, chopped
1 cup cherry tomatoes, halved
1/2 cup fresh basil pesto
2 tablespoons olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Prosciutto: In a large skillet, heat olive oil over medium heat. Add the chopped prosciutto and sauté for about 3-4 minutes until crispy.
Add Tomatoes: Toss in the halved cherry tomatoes and cook for another 2 minutes until they start to soften.
Combine: Add the cooked spaghetti to the skillet. Pour in the pesto and mix everything together until well combined. Season with salt and pepper to taste.
Serve: Plate the pasta and sprinkle with grated Parmesan cheese. Enjoy your flavorful prosciutto and pesto pasta!

Prosciutto and Ricotta Stuffed Shells

Prosciutto and ricotta stuffed shells are a delightful dish that combines creamy ricotta cheese with savory prosciutto, all wrapped in tender pasta shells. The image shows these shells nestled in a rich tomato sauce, topped with bits of prosciutto and fresh herbs. This meal is not only comforting but also visually appealing, making it perfect for family dinners or gatherings with friends.

To make this dish, you’ll need a few simple ingredients. The combination of flavors from the prosciutto and ricotta creates a delicious filling that pairs beautifully with the tomato sauce. It’s a great way to enjoy pasta in a new and exciting way!

Ingredients

12 large pasta shells
1 cup ricotta cheese
1/2 cup prosciutto, chopped
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a bowl, mix ricotta cheese, chopped prosciutto, Parmesan cheese, egg, Italian seasoning, salt, and pepper until well combined.
Fill each pasta shell with the ricotta mixture and place them in a baking dish.
Pour marinara sauce over the stuffed shells, ensuring they are well covered.
Bake for 25-30 minutes until heated through and bubbly.
Garnish with fresh basil before serving.

Prosciutto and Artichoke Dip

Prosciutto and artichoke dip is a creamy, savory delight that brings together the rich flavors of prosciutto and the unique taste of artichokes. This dip is perfect for gatherings or a cozy night in. It pairs wonderfully with crispy breadsticks or crackers, making it a hit at any party.

The dip features a smooth base, often made with cream cheese and sour cream, which balances the saltiness of the prosciutto. Chopped artichokes add a nice texture and flavor contrast. Topped with fresh herbs and diced tomatoes, it looks as good as it tastes!

To make this dip, gather your ingredients and follow the simple steps. You’ll have a delicious appetizer ready in no time!

Ingredients

1 cup cream cheese, softened
1/2 cup sour cream
1 cup canned artichoke hearts, drained and chopped
1/2 cup prosciutto, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup diced tomatoes
2 tablespoons fresh chives, chopped
Salt and pepper to taste
Crackers or breadsticks for serving

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese and sour cream until smooth.
Add the chopped artichokes, prosciutto, mozzarella, and Parmesan cheese. Mix well.
Stir in the diced tomatoes and chives. Season with salt and pepper to taste.
Transfer the mixture to a baking dish and spread it evenly.
Bake for 20-25 minutes, or until the dip is hot and bubbly.
Serve warm with crackers or breadsticks. Enjoy!

Prosciutto and Cranberry Brie Bites

Prosciutto and cranberry brie bites are a delightful treat that combines savory and sweet flavors. These little bites are perfect for parties or a cozy night in. The crispy pastry holds creamy brie cheese, topped with tart cranberry sauce and wrapped in thin slices of prosciutto. The combination is sure to impress your guests!

To make these bites, you’ll need a few simple ingredients. The balance of flavors makes them irresistible. Serve them warm for the best experience, and watch as they disappear from the platter!

Ingredients

1 package of phyllo pastry cups
8 ounces of brie cheese, cut into small pieces
1 cup cranberry sauce
8 ounces of prosciutto, sliced
Fresh thyme for garnish

Instructions

Preheat your oven to 375°F (190°C).
Place the phyllo pastry cups on a baking sheet.
In each cup, add a piece of brie cheese.
Top the brie with a spoonful of cranberry sauce.
Wrap a slice of prosciutto around each cup, securing it gently.
Bake for 15-20 minutes, or until the pastry is golden and the cheese is melted.
Garnish with fresh thyme before serving. Enjoy!

Prosciutto and Cheese Stuffed Portobello Mushrooms

These prosciutto and cheese stuffed portobello mushrooms are a delightful treat. The mushrooms are large and meaty, making them perfect for stuffing. Each cap is filled with a creamy mixture of cheese and bits of savory prosciutto, creating a wonderful flavor combination. The melted cheese on top adds a golden finish that makes them irresistible.

To make these stuffed mushrooms, you’ll need just a few simple ingredients. They are easy to prepare and make for a great appetizer or a light meal. The combination of the earthy mushrooms with the salty prosciutto and rich cheese is sure to please everyone at the table.

Ingredients

4 large portobello mushrooms
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup diced prosciutto
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems. Brush the caps with olive oil and season with salt and pepper.
In a bowl, mix together the ricotta cheese, mozzarella cheese, diced prosciutto, Parmesan cheese, and parsley.
Stuff each mushroom cap with the cheese mixture, pressing down gently to pack it in.
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes before serving.

Prosciutto and Roasted Beet Salad

This Prosciutto and Roasted Beet Salad is a delightful mix of flavors and textures. The vibrant colors of the roasted beets contrast beautifully with the delicate slices of prosciutto. Each bite offers a balance of sweetness from the beets and a savory touch from the prosciutto. Topped with creamy mozzarella and fresh greens, this salad is both refreshing and satisfying.

To make this salad, start by roasting the beets until tender. Once cooled, slice them into rounds. Next, layer the greens on a plate, followed by the sliced beets, prosciutto, and mozzarella. A sprinkle of black pepper adds a nice finishing touch. This dish is perfect as a light lunch or an elegant appetizer for dinner.

Ingredients

2 medium-sized beets
4 slices of prosciutto
1 cup fresh mozzarella balls
2 cups mixed greens (like arugula and spinach)
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (like parsley or cilantro) for garnish

Instructions

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes until tender.
Once the beets are cool, peel and slice them into rounds.
On a serving plate, arrange the mixed greens as a base.
Layer the sliced beets, prosciutto, and mozzarella balls on top of the greens.
Drizzle with olive oil and season with salt and pepper.
Garnish with fresh herbs before serving.

Prosciutto and Eggplant Roll-Ups

Prosciutto and eggplant roll-ups are a delightful treat that combines savory flavors and a satisfying texture. The image shows beautifully arranged roll-ups, showcasing thin slices of prosciutto wrapped around tender eggplant. Each piece is a bite-sized delight, perfect for appetizers or a light meal.

To make these roll-ups, you’ll need fresh eggplant, thinly sliced prosciutto, and some cheese for added creaminess. The combination of salty prosciutto and the slightly sweet eggplant creates a wonderful balance. Plus, they’re easy to prepare and look impressive on any platter!

These roll-ups can be served warm or at room temperature, making them versatile for any occasion. Whether it’s a casual gathering or a fancy dinner, they’re sure to impress your guests.

Ingredients

2 medium eggplants
8 ounces prosciutto, thinly sliced
1 cup mozzarella cheese, sliced
1/4 cup olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Prepare the Eggplant: Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant: Heat olive oil in a skillet over medium heat. Cook the eggplant slices until golden brown and tender, about 3-4 minutes per side. Remove and let cool slightly.
Assemble the Roll-Ups: Lay a slice of prosciutto on each eggplant strip, followed by a slice of mozzarella cheese. Roll them up tightly.
Finish Cooking: Place the roll-ups seam side down in the skillet and cook for another 2-3 minutes until the cheese melts slightly.
Serve: Arrange on a platter, garnish with fresh basil, and enjoy!

Prosciutto and Parmesan Risotto

Risotto is a creamy rice dish that’s perfect for any occasion. When you add prosciutto and Parmesan, it becomes a delightful treat. The salty, savory taste of prosciutto pairs beautifully with the rich creaminess of the risotto. This dish is not only comforting but also a great way to impress your friends and family.

To make this risotto, you’ll want to start with some quality ingredients. Arborio rice is key for that creamy texture. The prosciutto adds a lovely depth of flavor, while the Parmesan gives it that cheesy goodness we all love. Fresh herbs can also elevate the dish, bringing in a burst of freshness.

Let’s get cooking!

Ingredients

1 cup Arborio rice
4 cups chicken or vegetable broth
1 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
4 oz prosciutto, diced
1 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh herbs for garnish (like parsley or thyme)

Instructions

Heat the broth in a saucepan and keep it warm over low heat.
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened.
Add the Arborio rice, stirring for about 2 minutes until the rice is well-coated and slightly translucent.
Pour in the white wine and stir until absorbed.
Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more.
After about 18-20 minutes, when the rice is creamy and al dente, stir in the prosciutto and Parmesan cheese. Season with salt and pepper.
Remove from heat and let it sit for a minute. Garnish with fresh herbs before serving.

Prosciutto and Salsa Verde Crostini

Prosciutto and Salsa Verde Crostini is a delightful appetizer that combines the rich, savory flavor of prosciutto with the fresh, vibrant taste of salsa verde. The crostini serves as a perfect base, adding a satisfying crunch to each bite. This dish is not only easy to prepare but also makes for a stunning presentation at any gathering.

To make these crostini, start with fresh baguette slices that are toasted to a golden brown. Layer thin slices of prosciutto on top, allowing the meat’s flavor to shine through. Then, generously spoon salsa verde over the prosciutto. This herbaceous sauce, made from fresh parsley, garlic, and olive oil, adds a burst of flavor that complements the salty richness of the prosciutto.

These crostini are perfect for parties, picnics, or just a cozy night in. They are simple yet impressive, making them a go-to recipe for any occasion.

Ingredients

1 baguette, sliced into 1/2-inch pieces
8 ounces prosciutto, thinly sliced
1 cup salsa verde
2 tablespoons olive oil
Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Place the baguette slices on a baking sheet and brush them lightly with olive oil.
Bake for about 8-10 minutes, or until golden brown and crispy.
Once the crostini are ready, layer each slice with a piece of prosciutto.
Spoon salsa verde generously over the prosciutto.
Garnish with fresh parsley and serve immediately.

Pasta with Prosciutto and Peas

Pasta with prosciutto and peas is a delightful dish that combines the savory taste of prosciutto with the sweetness of peas. This dish is simple yet elegant, making it perfect for a weeknight dinner or a special occasion. The vibrant colors of the green peas and the red prosciutto create an inviting presentation that is sure to impress.

The recipe is easy to follow, and you can have it ready in no time. The combination of flavors is fantastic, with the salty prosciutto complementing the fresh peas beautifully. This dish is not just tasty; it’s also a great way to enjoy seasonal ingredients.

Ingredients

8 ounces spaghetti
4 ounces prosciutto, sliced
1 cup fresh or frozen peas
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
Sauté the Prosciutto: In a large skillet, heat olive oil over medium heat. Add the sliced prosciutto and cook for about 2-3 minutes until it becomes crispy.
Add the Peas: Stir in the peas and cook for another 2 minutes, allowing them to heat through.
Combine: Add the drained spaghetti to the skillet with prosciutto and peas. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
Finish: Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Garnish with fresh parsley if desired.
Serve: Plate the pasta and enjoy your delicious meal!

Prosciutto and Pear Sandwich

Prosciutto and pear sandwiches are a delightful combination of flavors. The salty, savory prosciutto pairs perfectly with the sweet, juicy pears. This sandwich is not just tasty; it’s also easy to prepare. You can enjoy it for lunch or as a quick snack.

The base of this sandwich is usually a nice crusty bread. Layer on thin slices of prosciutto, followed by slices of fresh pear. A sprinkle of arugula adds a peppery kick, making each bite refreshing. You can also add a touch of cheese for creaminess, like brie or goat cheese.

This sandwich is perfect for picnics or a light meal at home. It’s simple yet sophisticated, making it a crowd-pleaser. Whether you’re hosting friends or just treating yourself, this sandwich is a great choice.