Crispy Crumbled Prosciutto Recipes

TOMATO PROSCIUTTO BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
• Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
• Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

CRISPY CRUMBLED PROSCIUTTO

Steps:

• Preheat the oven to 350°F.
• Place the prosciutto slices on a baking sheet lined with parchment paper and bake until just crisp, about 10 minutes.
• Let cool.
• Crumble the prosciutto slices into a container and store in the refrigerator.

PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
• Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.

CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

CANDIED PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Lay the prosciutto slices on the parchment without touching.
• In a small bowl, mix together the sugar, salt, allspice and cayenne.
• Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix.
• Place the baking sheet in the preheated oven and bake until the ham is beginning to crisp and the sugar is caramelized, 16 to 18 minutes.
• Transfer the slices to a cooling rack to cool completely. Blot with a paper towel if beads of oil form.

CRISPY PROSCIUTTO

Steps:

• Preheat your oven to 400 degrees.
• Line a baking sheet with foil, then top with a baking rack. Lightly spray the rack with cooking spray, then add the slices of prosciutto trying not to overlap any of the slices.
• Bake for 10-11 minutes. Carefully remove from the oven and place the prosciutto slices onto a paper towel lined plate to absorb excess oil. Once the prosciutto has cooled enough to safely touch, crumble the slices into bite-sized pieces. Enjoy!

PROSCIUTTO CRISPS

Steps:

• Toss prosciutto slices and fresh sage leaves with a little extra-virgin olive oil, then place them on a parchment-lined baking sheet. Bake at 375 degrees until they're crisp and the edges curl, about 14 minutes.

CRISPED PROSCIUTTO

Steps:

• Preheat oven to 350 degrees. Arrange prosciutto slices on a bakingsheet. Bake until browned and crisp, about 12 minutes. Let cool.

SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO

Steps:

• Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
• Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
• Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.