Antipasto Of Prosciutto Cheese Strawberries And Balsamic Onion Recipes

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS

Steps:

• Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

ANTIPASTO OF PROSCIUTTO, CHEESE, STRAWBERRIES AND BALSAMIC ONION

Steps:

• The day before serving, heat the olive oil over medium-high heat in a large skillet. Add the onions and quickly sauté just until they begin to soften, about 4 minutes. Stir in 2 tbls. of the vinegar, stirring to coat. Transfer to a bowl, cover and refrigerate.
• Two hours before serving, remove the onions from refrigeration and stir in the remaining vinegar.
• Roll each slice of prosciutto loosely and arrange at one end of a large platter; pile the strawberries in the center and the onions at the other end. Tuck the slices of cheese around the platter and serve.

BRUSCHETTA WITH PROSCIUTTO

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.