Prosciutto Wraps

I will admit that I have replaced Saturday morning cartoons with Saturday morning cooking shows. I actually love brewing some good coffee and watching shows that I have recorded throughout the week. These shows typically ignite thoughts and ideas for the weekend, or upcoming week. Although I watch these shows, I typically have never made anything that these Food Network chefs make. I am not sure why, but I haven’t, until recently that is.

Proscuitto Wraps Recipe

I recently made a really great, and simple appetizer for what I call Prosciutto wraps. Thin slices of Italian dry cured ham, wrapped around endive, and placed on a slice of rustic baguette bread. This appetizer is really light, delicious, and a real crowd pleaser.

Ingredients:

  • One rustic baguette, sliced on the angle, about 1/2 inch thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 bunch of endive, cleaned
  • 1 ball of fresh mozzarella, cubed
  • Prosciutto, thinly sliced
  • 1/4 of red onion, diced thin
  • 1/4 cup of red wine vinegar
  • 1/4 cup of olive oil
  • 1 garlic clove, minced
  • pinch of salt
  • pinch of pepper

Begin by preheating your oven to 350 degrees. Add the garlic powder to your olive oil, stir well, and lightly brush each slice of bread with the olive oil. Place in the oven for about 10 minutes or until golden brown around the edges. Be careful not to overcook the break as you still want a little bend in the bread, but with a light crunch.

Once the bread is cooked, remove from the oven and let it cool. The rest is easy, so lets make a quick dressing. To a small bowl, add in your red wine vinegar, red onion, salt, pepper, and garlic. Slowly add in the olive oil while you whisk to make a nice dressing. This will be drizzled over each wrap before being served. The dressing is made, so lets wrap.

Take a piece of the thinly sliced prosciutto and to the middle of it, add a piece of mozzarella cheese, and lay on the endive, a couple of pieces, and let it hang off the edge as to expose the endive when your product is complete. Place the prosciutto wrap, seal side down on top of the baguette. Repeat this process until you are finished with your ingredients, or however many you want to serve.

When you are ready to serve, drizzle on the dressing, and bite on into it. It is roughly a two bite appetizer, and is really, really great. The great thing about these are that they are kid friendly as well. My daughter loved them and so did her cousin. Although they deconstructed the appetizer, they sure did enjoy them. Did I mention they go well with a nice Riesling wine?

So thank you Food Network. I will probably have to try another recipe in the future.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Prosciutto Wraps

  1. Seems an appetizer easily assembled with a flavorsome reward. I’ll keep this recipe on hand for my wine tasting get-togethers.

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