Prosciutto Wrapped Mozzarella Basil Recipes

PROSCIUTTO WRAPPED MOZZARELLA APPETIZERS

Steps:

• Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
• Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
• Tightly roll prosciutto around cheese and basil.
• Repeat with remaining prosciutto, cheese and basil.
• Place sticks on a platter and serve!

PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}

Steps:

• Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
• Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
• Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
• Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
• Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
• Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.

PROSCIUTTO-WRAPPED MOZZARELLA & BASIL

Steps:

• Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
• Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
• Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.

BAKED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 180C/160C fan forced.
• For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
• Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
• Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
• Spoon basil sauce onto serving plates and top with mozzarella parcels.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

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.