PROSCIUTTO AND HONEYDEW BITES WITH BALSAMIC AND BLACK PEPPER
Provided by Trisha Yearwood
Categories appetizer
Time 20m
Yield 12 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside.
- Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything.
- Drizzle with some of the reduced vinegar and grind a little more black pepper on top.
HONEYDEW & PROSCIUTTO SALAD
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
PROSCIUTTO AND MELON
This prosciutto and melon served with a homemade balsamic glaze make for a tasty shareable appetizer with a sweet and salty combination.
Provided by Jessica Gavin
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then lower to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes. Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency.
- Wash, dry, and cut the melon into twelve, 3/4-inch thick wedges. Trim to create about 5-inch long pieces.
- Wrap each melon wedge with one piece of prosciutto.
- Drizzle the balsamic reduction over each piece then serve immediately.
Nutrition Facts : Calories 252 kcal, Carbohydrate 46 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 183 mg, Fiber 5 g, Sugar 45 g, UnsaturatedFat 3 g, ServingSize 1 serving
PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill pan over medium-high heat.
- Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
- Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
- Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.
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