Antipasto Salad With Prosciutto Wrapped Breadsticks Recipes

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PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 2 dozen

Number Of Ingredients 3

1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
1/3 cup grated Parmesan
24 paper-thin slices prosciutto

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
  • Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
  • Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.

PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 12 breadsticks

Number Of Ingredients 4

1/2 cup grated Parmesan
1/4 teaspoon cayenne
12 Italian breadsticks (grissini)
12 thin slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
  • Mix the Parmesan and cayenne together until well combined.
  • Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
  • Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS



Antipasto Salad with Prosciutto Wrapped Breadsticks image

This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!

Provided by Molly Yeh

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 18

8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced

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!

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