Best Mozzarella And Prosciutto Turnovers Recipes

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PANZEROTTI - SAVORY ITALIAN TURNOVERS

Steps:

• The dough. Mix water with olive oil. Set aside. In a bowl, mix together flour, yeast, sugar, and salt. Make a well in the center an pour in the water and olive oil mixture. Mix until you get the dough.
• Knead it on a floured surface until it is smooth and elastic (for about 6-7 minutes). Shape into a ball and place in a large greased bowl, coating the dough in oil. Cover with plastic wrap and let it rise for about an hour. Punch the dough down to release the air.
• The onion and anchovy filling. Heat the oil in a frying pan and cook the onions until soft but not browned. Add the rest of the ingredients, bring to a boil and reduce to a thick sauce.
• The prosciutto and mozzarella filling: Mix all the ingredients in a bowl.
• The assembly. Preheat the oven to 375°F (190°C). Divide the dough into 12 equal pieces. Roll out each piece into a 5-inch (13cm) round. Place a tablespoon of the filling in the center of each round and fold over to enclose it. You can decorate the border with fork if you want to. Bake for 15 minutes, until puffed and brown.

RIPE TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.
• Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
• Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad.
• Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine.
• Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve.

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

CURLY ENDIVE, PROSCIUTTO AND MOZZARELLA ON BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

Steps:

• Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
• Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
• Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
• *Available at Italian markets, cheese shops, and some supermarkets.