Grilled Prosciutto And Basil Mac N Cheese Sp5 Recipes

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MACARONI AND CHEESE WITH PROSCIUTTO



Macaroni and Cheese with Prosciutto image

Categories     Milk/Cream     Pasta     Side     Bake     Kid-Friendly     Buffet     Casserole/Gratin     Parmesan     Winter     Swiss Cheese     Prosciutto     Potluck     Nutmeg     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

8 ounces small elbow macaroni (2 cups)
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg

Steps:

  • Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.

GRILLED CHEESE & PROSCIUTTO



Grilled Cheese & Prosciutto image

Using a bread other than the expected white loaf is key to these crowd-pleasers. Thankfully, my local market in mid-Missouri carries kalamata olive bread. If you are unable to locate it, herbed Italian bread will work. -Amy Dodson, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 5

12 slices provolone cheese
12 thin slices prosciutto
12 thin slices hard salami
12 slices Italian or kalamata olive bread
1/4 cup butter, softened

Steps:

  • Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 497 calories, Fat 30g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1590mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL



Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories     Appetizers and Snacks     Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cut peaches in half and remove peach stones. Cut each half in half again.
  • Wrap prosciutto around each peach section; secure with small bamboo skewers.
  • Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
  • To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL



Grilled Chicken Breast Stuffed with Prosciutto and Basil image

Categories     Chicken     Mustard     Kid-Friendly     Quick & Easy     Mozzarella     Basil     Summer     Grill/Barbecue     Prosciutto     Gourmet     Small Plates

Yield Makes 2 Servings

Number Of Ingredients 5

2 prosciutto slices
1 teaspoon coarse-grained mustard
8 fresh basil leaves
1/4 cup freshly grated mozzarella
1 skinless boneless whole chicken breast, halved (about 1 pound)

Steps:

  • Prepare grill.
  • On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
  • Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
  • To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
  • Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)

PROSCIUTTO, TOMATO AND BASIL GRILLED CHEESE



Prosciutto, Tomato and Basil Grilled Cheese image

Adding the tomato after the sandwich has cooked and cheese melted make this grilled cheese different. Its great not to have a mushy hot tomato in a grilled cheese. From Bon Appetit

Provided by MarraMamba

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 slices sourdough bread, country loaf cut on deep diagonal 1/3 inch thick slices
4 slices prosciutto
8 large fresh basil leaves
8 slices asiago cheese, 1/4 inch (young or drained fresh mozzarella cheese)
1/4 teaspoon crushed red pepper flakes (dried)
2 tablespoons olive oil
6 slices tomatoes, 1/3 inch (from about 1 large)

Steps:

  • Preheat oven to 400.
  • Lightly butter 1 side of each bread slice.
  • Top unbuttered side of 2 pieces with 2 proscuitto slices, then 4 basil leaves, then cheese slices.
  • Sprinkle with salt and crushed red pepper. Top with remaining bread, buttered side up.
  • Heat olive oil in an oven proof skillet over medium high. Cook until golden brown on the bottom, about 4 minutes.
  • Turn sandwich over and transfer to the oven to bake until cheese is melted. Remove.
  • carefully lift off top bread slices and insert 3 tomato slices into each, top again and serve.

GNOCCHI WITH CHEESE, PROSCIUTTO AND BASIL



gnocchi with cheese, prosciutto and basil image

Had a dish similar to this in a local restaurant and decided to improvise. It is absolutely delicious, though not diet food. Great with fresh Italian rolls and a salad.

Provided by lizeroo

Categories     European

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb gnocchi (fresh or frozen is best)
2 -4 cloves garlic
6 -10 leaves fresh basil
1 cup shredded Fontina cheese
1 cup grated parmesan cheese
6 slices prosciutto or 6 slices parma ham, thin
3 tablespoons olive oil
fresh ground black pepper

Steps:

  • Heat olive oil over med.
  • low heat and saute garlic until softin a large non-stick frying pan.
  • Meanwhile, grate cheeses and slice the prosciutto in strips.
  • Tear or chop the the basil into small pieces.
  • Cook the gnocchi in boiling salted water as directed on package.
  • When cooked, drain gnocchi and add to oil and garlic in pan and toss until pasta is coated with oil.
  • Add prosciutto and toss.
  • Transfer to serving dish and add cheeses, tossing pasta till coated.
  • Garnish with fresh ground pepper to taste and the chopped basil.

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