Grilled Prosciutto And Basil Mac N Cheese Sp5 Recipes

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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 PEACHES WITH PROSCIUTTO AND BALSAMIC



Grilled Peaches with Prosciutto and Balsamic image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper, optional
3 peaches, halved and pitted
Canola oil
12 thin slices proscuitto
8 basil leaves, cut into thin ribbons
Extra-virgin olive oil

Steps:

  • Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
  • Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

GRILLED CAPRESE WITH PROSCIUTTO



Grilled Caprese with Prosciutto image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

1 1-pound ball fresh mozzarella, sliced 1/4 inch thick
10 to 15 slices prosciutto (3 to 4 1/2 ounces)
2 to 3 large heirloom tomatoes, sliced 1/2 inch thick
1 1/2 cups heirloom cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Flaky sea salt and freshly ground pepper
1/2 cup torn fresh basil

Steps:

  • Line a baking sheet with parchment paper. Wrap each mozzarella slice with prosciutto until mostly covered. Put on the prepared baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes.
  • Preheat a grill to medium high. Grill the prosciutto-wrapped mozzarella until the prosciutto is crisp and the cheese just starts to melt, about 1 minute per side.
  • Arrange the prosciutto-wrapped mozzarella and sliced tomatoes on a platter, overlapping slightly. Top with the cherry tomatoes. Drizzle with the olive oil and vinegar and season with salt and pepper. Top with the basil.

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

TOMATO-PROSCIUTTO GRILLED CHEESE



Tomato-Prosciutto Grilled Cheese image

Provided by Graham Elliot

Categories     Sandwich     Cheese     Tomato     Lunch     Cheddar     Prosciutto     Self     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1/2 canned San Marzano tomato, diced
1/8 cup chopped red onion
1/2 garlic clove, minced
1 tablespoon red wine vinegar
1/2 teaspoon honey
8 pieces whole-grain bread
2 cups shredded lowfat cheddar, divided
8 slices prosciutto
4 tablespoons olive oil, divided

Steps:

  • Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
  • Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
  • On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
  • Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
  • In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.

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.

GRILLED PROSCIUTTO AND BASIL MAC 'N' CHEESE #SP5



Grilled Prosciutto and Basil Mac 'n' Cheese #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. An epically satisfying take on your common Grilled Cheese. This is a definite go-to meal when your looking for some comfort food with a kick!

Provided by Brynn Madden

Categories     Lunch/Snacks

Time 20m

Yield 2-3 Sandwiches, 4-6 serving(s)

Number Of Ingredients 5

4 tablespoons butter, divided
3 -6 ounces thinly sliced prosciutto (can substitute pancetta)
1 bunch basil, washed
4 -6 slices bread (I prefer sourdough or marble rye)
1 (20 ounce) package Simply Macaroni & Cheese, prepared to package directions

Steps:

  • Melt 1/4 -1/3 of butter in large skillet over medium heat.
  • Place 1-2 ounces prosciutto on 1 slice of bread. Cover prosciutto with single layer of basil leaves. Scoop roughly 2/3 -1 cup of prepared macaroni and cheese on top of basil and top with another slice of bread to form a sandwich.
  • Place sandwich in skillet with heated butter and cook for about 3 minutes on each side, or until bread is toasted enough for your taste.
  • Repeat with remaining ingredients.

Nutrition Facts : Calories 168.3, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 229.1, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 2

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