Best Prosciutto Purses Recipes

PUFF PASTRY PURSES WITH ZUCCHINI, BRIE AND PROSCIUTTO RECIPE

Steps:

• Preheat oven to 400 Melt 1 T butter in large skillet over medium-high heat. Add zucchini slices and garlic and saute until zucchini slices are tender, about 7 minutes. Cool slightly Mix in grated Parmesan cheese. Roll out each pastry sheet to 16x11 in rectangle. Cut five 5x5 in squares from each pastry sheet. Press each pastry square into 1/3 C muffin cup, leaving overhang Place 1/4 C zucchini mixture in each pastry lined muffin cup, dividing equally. Place 1 Brie cube atop each. Place 1 prosciutto slice atop Brie. Gather edges of puff pastry together and pich firmly at top, forming purses. Bake purses in cups until golden, about 15 minutes. Place 1 purse on each plate. Garnish each plate with chopped parsley and red bell pepper slices.

PROSCIUTTO PURSES

Steps:

• Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
• Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
• Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

PROSCIUTTO PURSES

Steps:

• Gently scrape out the seeds and membranes from the cantaloupes and honeydews. Using a melon baller, scoop out balls from the flesh and place the melon balls in a large bowl. Discard the skin. Trim the prosciutto slices into 2 1/2-inch squares. Cover the prosciutto loosely with plastic wrap to prevent it from drying out while assembling the purses. Place one melon ball in the center of one prosciutto slice, then fold all the sides of the prosciutto over the melon ball as for a package. Place the finished purse, seam side down, on a baking sheet and cover with plastic wrap. Repeat with remaining prosciutto squares and melon balls. (The prosciutto balls can be prepared up to this point 1 day ahead. Keep tightly covered with plastic wrap and refrigerate.) Using a vegetable peeler and pressing firmly, shave the parmesan into long slices (the cheese will crumble if too little pressure is used). Decoratively arrange the Parmesan slices on a large platter. Place a prosciutto purse atop each Parmesan slice and serve.

PROSCIUTTO PURSES

Steps:

• Cut one melon in half and scrape out seeds.
• Use a melon baller to scoop out melon balls.
• Place balls in large bowl.
• Repeat theses steps with second melon.
• Place one melon ball in the center of one slice of Prosciutto (if you need 2 slices to completely cover ball, that's ok too) and bring all sides up to top of ball.
• Turn over and secure with a tooth pick.
• Repeat with remaining melon and Prosciutto.

ZUCCHINI, BRIE AND PROSCIUTTO IN PUFF PASTRY PURSES

Steps:

• Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin.
• Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often.
• Cool slightly, then add the Parmesan and mix inches.
• Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use.
• Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang.
• Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do).
• Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven).
• Brush the purses lightly with the beaten egg, as this will help colour them golden.
• Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
• If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.