Fruit And Prosciutto Recipes

PROSCIUTTO WITH FRESH FRUIT

Steps:

• Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.

PROSCIUTTO-WRAPPED FRUIT

Steps:

• Spread cheese evenly on prosciutto slices. Place pear or apple wedge on shortest side of each slice; roll up.
• Serve immediately, or cover loosely and refrigerate until serving time. To serve, cut each roll into 3 pieces. Secure each with cocktail toothpick.

FRUIT AND PROSCIUTTO

Steps:

• Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into eight equal pieces. With a paring knife, remove the rind from each slice. Set aside.
• Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into eight equal pieces. Set aside.
• Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise, and remove the pit. Cut each peach half into four equal slices. Set aside.
• Divide the fruits equally among four plates. Season with salt. Top each plate with two pieces of prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.

FRUIT & PROSCIUTTO APPETIZERS

Steps:

• Squeeze the lemon/lime juice on the fruit.
• Wrap each fruit piece with a strip of prosciutto.
• Arrange on a platter with grape clusters and slices of orange.

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Steps:

• Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
• Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
• Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.