21 Delicious Recipes Using Prosciutto for Gourmet Meals

There’s something magical about prosciutto—its delicate saltiness can transform simple ingredients into gourmet masterpieces. Whether you’re craving quick weeknight dinners, elegant appetizers, or comforting pasta dishes, this versatile Italian cured ham delivers incredible flavor with minimal effort. Get ready to elevate your cooking game as we explore 21 mouthwatering recipes that will make prosciutto your new secret weapon in the kitchen.

Prosciutto-Wrapped Asparagus with Lemon Aioli

Let’s create an elegant appetizer that’s surprisingly simple to master. This prosciutto-wrapped asparagus with lemon aioli combines crisp, salty flavors with a bright, creamy dip that will impress any guest. Follow these steps carefully for perfect results every time.

Ingredients

– A pound of fresh asparagus spears
– About 8 thin slices of prosciutto
– A couple of tablespoons of olive oil
– A generous pinch of kosher salt
– A few cracks of black pepper
– For the aioli: half a cup of mayonnaise, the juice from one lemon, a minced garlic clove, and a splash of olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough, woody ends from your asparagus spears by snapping them where they naturally break.
3. Drizzle the asparagus with olive oil and sprinkle with kosher salt and black pepper, tossing to coat evenly.
4. Cut each prosciutto slice in half lengthwise to create longer, thinner strips.
5. Wrap one prosciutto strip around each asparagus spear, starting about halfway up the stalk and spiraling downward.
6. Arrange the wrapped spears in a single layer on your prepared baking sheet, making sure they don’t touch.
7. Bake for 12-15 minutes until the prosciutto is crispy and the asparagus is tender-crisp when pierced with a fork.
8. While baking, combine mayonnaise, lemon juice, minced garlic, and a splash of olive oil in a small bowl, whisking until smooth.
9. Let the asparagus cool on the baking sheet for 2-3 minutes before serving to allow them to firm up slightly.
10. Serve the warm asparagus spears with the lemon aioli for dipping.

Delightfully crisp asparagus wrapped in salty prosciutto creates a wonderful textural contrast with the creamy, tangy aioli. The lemon in the dip cuts through the richness beautifully, making each bite perfectly balanced. Try serving these as elegant appetizer skewers or alongside grilled chicken for a complete meal that feels restaurant-quality.

Prosciutto and Melon Salad with Balsamic Glaze

Let’s create a refreshing summer salad that balances sweet, salty, and tangy flavors in perfect harmony. Learning to make this prosciutto and melon salad will give you an impressive dish that comes together with minimal effort. Following these steps carefully will ensure each component shines through in the final presentation.

Ingredients

– 1 medium cantaloupe melon
– 4 ounces of thinly sliced prosciutto
– 2 tablespoons of extra virgin olive oil
– A splash of fresh lemon juice (about 1 tablespoon)
– A couple of handfuls of arugula
– A generous drizzle of balsamic glaze
– A pinch of flaky sea salt
– A few cracks of black pepper

Instructions

1. Cut the cantaloupe in half lengthwise using a sharp chef’s knife.
2. Scoop out all the seeds with a large spoon and discard them.
3. Slice each melon half into 1-inch thick wedges, removing the rind as you go.
4. Cut the melon wedges into bite-sized cubes, about 1-inch pieces.
5. Arrange the arugula evenly across a large serving platter.
6. Scatter the melon cubes over the bed of arugula in a single layer.
7. Tear the prosciutto slices into rough 2-inch pieces with your hands.
8. Nestle the prosciutto pieces among the melon cubes throughout the platter.
9. Drizzle the extra virgin olive oil evenly over the entire salad.
10. Squeeze the fresh lemon juice directly over the ingredients.
11. Sprinkle the flaky sea salt evenly across the salad surface.
12. Grind black pepper over everything using about 8-10 turns of your pepper mill.
13. Drizzle the balsamic glaze in a zigzag pattern across the entire platter.
14. Let the salad rest for 5 minutes at room temperature before serving to allow flavors to meld.

As you take your first bite, notice how the sweet melon contrasts beautifully with the salty prosciutto while the peppery arugula adds freshness. The balsamic glaze provides a tangy counterpoint that ties all the elements together perfectly. Consider serving this salad alongside grilled chicken or as a starter for summer dinner parties where its vibrant colors will impress your guests.

Crispy Prosciutto and Tomato Bruschetta

Haven’t you been searching for that perfect appetizer that looks impressive but is secretly simple? Crispy prosciutto and tomato bruschetta delivers exactly that—a beautiful combination of textures and flavors that comes together with minimal effort. Let’s walk through each step together so you can create this crowd-pleaser with confidence.

Ingredients

– 1 loaf of crusty baguette, sliced into about 12 half-inch thick pieces
– 4 ounces of thinly sliced prosciutto
– 2 cups of cherry tomatoes, halved
– A couple of cloves of garlic
– A generous handful of fresh basil leaves
– A good glug of extra virgin olive oil (about ¼ cup)
– A splash of balsamic glaze

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Bake the bread for 8-10 minutes until the edges turn golden brown and crisp.
5. While the bread toasts, lay the prosciutto slices flat on a separate parchment-lined baking sheet.
6. Bake the prosciutto at 400°F for 10-12 minutes until it becomes crispy and slightly curled at the edges.
7. Remove both the toasted bread and crispy prosciutto from the oven and let them cool slightly.
8. Rub one side of each warm toast with a cut garlic clove for subtle flavor infusion.
9. Chop the cherry tomatoes into small pieces and place them in a mixing bowl.
10. Tear the fresh basil leaves into small pieces and add them to the tomatoes.
11. Drizzle the tomato-basil mixture with the remaining olive oil and gently toss to combine.
12. Crumble the cooled crispy prosciutto into small pieces over the tomato mixture.
13. Spoon the tomato and prosciutto mixture generously onto each garlic-rubbed toast.
14. Drizzle each bruschetta with a thin stream of balsamic glaze just before serving.

Delightfully crunchy toast provides the perfect base for the juicy tomatoes and salty, crispy prosciutto. The fresh basil brightens each bite while the balsamic glaze adds a sweet-tangy finish that ties everything together. For a fun twist, try serving these on a large wooden board with small bowls of olives and marinated artichokes for a complete antipasto spread.

Prosciutto and Arugula Pizza with Burrata

Wondering how to elevate your pizza night beyond the usual delivery? This prosciutto and arugula pizza with burrata transforms simple ingredients into something spectacular, and I’ll walk you through each step methodically. You’ll be amazed at how approachable gourmet pizza can be when broken down into manageable actions.

Ingredients

– 1 pound of pizza dough (store-bought is totally fine!)
– A couple of tablespoons of olive oil
– About 1/2 cup of your favorite pizza sauce
– A generous cup of shredded mozzarella cheese
– 2-3 thin slices of prosciutto
– A big handful of fresh arugula
– One beautiful ball of burrata cheese
– A sprinkle of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Lightly flour your work surface and stretch the pizza dough into a 12-inch circle using your hands.
3. Drizzle 1 tablespoon of olive oil over the dough and spread it evenly with the back of a spoon.
4. Spread the pizza sauce over the dough, leaving a 1-inch border around the edges for the crust.
5. Sprinkle the shredded mozzarella cheese evenly over the sauce.
6. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
7. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with some browned spots.
8. Remove the pizza from the oven using oven mitts and let it rest for 2 minutes on a cutting board.
9. Tear the prosciutto into bite-sized pieces and scatter them over the hot pizza.
10. Top with the fresh arugula, letting it wilt slightly from the pizza’s heat.
11. Tear the burrata ball into chunks and distribute them across the pizza.
12. Drizzle the remaining tablespoon of olive oil over everything.
13. Finish with a sprinkle of salt and a few cracks of black pepper.

You’ll love the contrast between the crisp crust, creamy burrata, and peppery arugula. For an extra special presentation, serve each slice with an extra drizzle of olive oil and let guests add more fresh arugula at the table for maximum freshness.

Stuffed Chicken Breast with Prosciutto and Mozzarella

Preparing an impressive yet approachable dinner doesn’t have to be complicated. Picture tender chicken breasts stuffed with savory prosciutto and melted mozzarella, creating a restaurant-quality meal right in your own kitchen.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 thin slices of prosciutto
• A generous handful of shredded mozzarella cheese
• A couple of tablespoons of olive oil
• A splash of balsamic glaze for drizzling
• A pinch of salt and freshly ground black pepper
• A sprinkle of dried Italian seasoning

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place each chicken breast between two pieces of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin.
3. Season both sides of the flattened chicken breasts with a pinch of salt, freshly ground black pepper, and a sprinkle of dried Italian seasoning.
4. Lay 2 slices of prosciutto evenly across each chicken breast, leaving a small border around the edges.
5. Sprinkle a generous handful of shredded mozzarella cheese over the prosciutto on each breast.
6. Carefully roll each chicken breast tightly, starting from the shorter end, and secure with 2-3 toothpicks to prevent unrolling.
7. Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat until shimmering.
8. Sear the chicken rolls for 2-3 minutes per side until golden brown, which helps lock in juices.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
10. Remove from oven and let rest for 5 minutes before removing toothpicks and slicing.
11. Drizzle with a splash of balsamic glaze just before serving.

Finally, you’ll be rewarded with perfectly cooked chicken that’s juicy inside with a beautiful golden crust. The melted mozzarella creates creamy pockets while the prosciutto adds salty depth to every bite. For a complete meal, serve alongside roasted asparagus or over a bed of lemon-herb orzo to soak up the delicious pan juices.

Prosciutto and Fig Flatbread with Goat Cheese

Baking this prosciutto and fig flatbread feels like creating edible art—it’s simpler than you’d think and delivers restaurant-quality results right from your kitchen. Let’s walk through each step together so you can confidently assemble a crispy, savory-sweet masterpiece that’s perfect for sharing or savoring solo.

Ingredients

– 1 pre-made pizza dough ball (about 12 ounces)
– A couple tablespoons of olive oil
– 1/4 cup of fig jam
– 4 ounces of crumbled goat cheese
– 4 thin slices of prosciutto
– A handful of fresh arugula
– A drizzle of balsamic glaze

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up for 10 minutes—this helps crisp the crust from the start.
2. Lightly flour your counter and stretch the pizza dough into a 12-inch oval, aiming for an even thickness to avoid soggy spots.
3. Brush the entire surface with olive oil, then spread fig jam evenly, leaving a 1/2-inch border for the crust.
4. Scatter goat cheese crumbles over the jam, distributing them uniformly for balanced bites.
5. Carefully remove the hot baking sheet from the oven and transfer the flatbread onto it using a spatula—work quickly to retain heat.
6. Bake for 12–15 minutes until the edges are golden brown and the cheese is lightly bubbly.
7. While baking, tear prosciutto into rustic pieces and toss arugula with a splash of olive oil to lightly coat.
8. Remove the flatbread from the oven and let it rest for 2 minutes on a cutting board—this prevents toppings from sliding off.
9. Top warm flatbread with prosciutto, arugula, and a zigzag of balsamic glaze. Slice into wedges and serve immediately.

Kicking back with a slice reveals a delightful contrast: the crisp crust gives way to creamy goat cheese, while salty prosciutto and sweet fig jam play off each other beautifully. For a fun twist, try adding thinly sliced red onion before baking, or serve it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Prosciutto-Wrapped Peaches with Honey Drizzle

Now, let’s create a stunning appetizer that combines sweet and savory in the most delightful way. This prosciutto-wrapped peaches recipe is surprisingly simple but looks incredibly elegant, perfect for impressing guests or treating yourself to something special. You’ll be amazed at how these few ingredients transform into such a sophisticated dish.

Ingredients

– 4 ripe but firm peaches
– 8 thin slices of prosciutto
– 2 tablespoons of honey
– A squeeze of fresh lemon juice
– A pinch of flaky sea salt
– A drizzle of olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each peach into 8 wedges, removing the pits completely.
3. Cut each prosciutto slice in half lengthwise to create 16 thin strips.
4. Wrap one prosciutto strip around each peach wedge, leaving the curved edge exposed.
5. Arrange the wrapped peaches in a single layer on your prepared baking sheet.
6. Drizzle olive oil lightly over all the peach bundles.
7. Bake for 12-15 minutes until the prosciutto becomes crispy and the peaches soften slightly.
8. While baking, mix honey with lemon juice in a small bowl until well combined.
9. Remove the peaches from oven when the prosciutto edges start curling and browning.
10. Transfer the warm peaches to a serving platter using tongs.
11. Drizzle the honey-lemon mixture evenly over all the peach bundles.
12. Sprinkle flaky sea salt over the finished dish just before serving.

Very few dishes deliver such impressive results with so little effort. The warm, juicy peaches contrast beautifully with the salty, crisp prosciutto, while the honey drizzle adds just the right touch of sweetness. Try serving these alongside a fresh arugula salad or with creamy burrata for an even more luxurious appetizer experience.

Risotto with Prosciutto and Parmesan

Just imagine coming home to a creamy, comforting bowl of risotto that feels both elegant and completely achievable. Perfect for a cozy weeknight dinner or impressing guests, this classic Italian dish combines simple ingredients into something truly special. Let’s walk through each step together to create restaurant-quality risotto right in your own kitchen.

Ingredients

– 1½ cups Arborio rice
– 4 cups chicken broth
– 1 medium yellow onion
– 2 cloves garlic
– 4 ounces thinly sliced prosciutto
– 1 cup grated Parmesan cheese
– ½ cup dry white wine
– 3 tablespoons unsalted butter
– 2 tablespoons olive oil
– A generous pinch of salt
– A few cracks of black pepper

Instructions

1. Pour the chicken broth into a medium saucepan and heat it over medium heat until it reaches a gentle simmer, then reduce to low to keep warm.
2. Finely dice the yellow onion and mince the garlic cloves.
3. Heat the olive oil in a large, heavy-bottomed pot over medium heat for 1 minute.
4. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 30 seconds until aromatic.
6. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly until the grains look slightly translucent around the edges.
7. Pour in the white wine and stir continuously until the liquid is fully absorbed, about 2 minutes.
8. Add 1 ladle of warm broth to the rice and stir until the liquid is almost completely absorbed.
9. Continue adding broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
10. Cook the rice for 18-20 minutes total, testing for doneness—the rice should be creamy but still have a slight bite to it.
11. While the rice cooks, chop the prosciutto into small pieces.
12. When the rice is cooked, remove the pot from the heat and stir in the butter until melted and incorporated.
13. Fold in the grated Parmesan cheese until the risotto becomes creamy and smooth.
14. Mix in the chopped prosciutto, reserving a small handful for garnish.
15. Season with salt and black pepper, tasting to adjust.
16. Let the risotto rest for 2 minutes off the heat before serving.

Perfectly cooked risotto should flow slowly when spooned—creamy but not soupy, with each grain maintaining its structure. The salty prosciutto and nutty Parmesan create a beautiful balance against the rich, starchy rice. Try serving it in shallow bowls topped with the reserved crispy prosciutto and an extra sprinkle of cheese for that restaurant-worthy finish.

Savory Prosciutto and Spinach Tart

Let’s create a stunning savory tart that’s perfect for brunch or a light dinner. Layering prosciutto with creamy spinach filling creates a beautiful balance of flavors that will impress your guests while being surprisingly simple to assemble. This recipe walks you through each stage methodically, ensuring perfect results even if you’re new to working with puff pastry.

Ingredients

– 1 sheet of frozen puff pastry, thawed
– 4 slices of prosciutto
– 2 cups of fresh spinach
– 1/2 cup of ricotta cheese
– 1/4 cup of grated Parmesan cheese
– 1 large egg
– A splash of heavy cream
– A couple of garlic cloves, minced
– A pinch of nutmeg
– A drizzle of olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry sheet onto the prepared baking sheet, then use a knife to score a 1-inch border around the edges without cutting all the way through.
3. Bake the pastry for 10 minutes at 400°F until it puffs up slightly and looks dry on top.
4. While the pastry bakes, heat a drizzle of olive oil in a skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
5. Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring constantly, until completely wilted and dark green.
6. Transfer the cooked spinach to a colander and press out all excess liquid with the back of a spoon to prevent a soggy crust.
7. In a medium bowl, combine the ricotta, Parmesan, egg, heavy cream, and pinch of nutmeg, mixing until smooth and well-combined.
8. Fold the drained spinach into the cheese mixture until evenly distributed.
9. Spread the spinach-cheese filling evenly within the scored border of the pre-baked pastry.
10. Arrange the prosciutto slices in a single layer over the filling, tearing them into smaller pieces if needed for even coverage.
11. Bake the tart at 400°F for 18-20 minutes until the edges are golden brown and the filling is set.
12. Remove from oven and let cool on the baking sheet for 5 minutes before slicing.

My favorite thing about this tart is how the flaky, buttery crust contrasts with the creamy spinach filling and salty prosciutto. Serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette, or cut into smaller squares for an elegant appetizer at your next gathering. The tart reheats beautifully in a 350°F oven for 5-7 minutes if you have leftovers.

Prosciutto-Stuffed Mushrooms with Garlic Herb Cheese

Ready to impress your guests with minimal effort? These prosciutto-stuffed mushrooms are the perfect party appetizer that looks fancy but comes together with simple steps. Let’s walk through creating these savory bites that combine earthy mushrooms with salty prosciutto and creamy garlic herb cheese.

Ingredients

– About 20 medium cremini mushrooms
– A couple of thin slices of prosciutto
– Half a cup of garlic herb cheese spread
– A quarter cup of breadcrumbs
– A tablespoon of olive oil
– A pinch of salt
– A splash of balsamic glaze for drizzling

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist off the mushroom stems and set the caps aside—save those stems for another recipe like soup or omelets.
3. Finely chop the prosciutto slices into small pieces.
4. In a medium bowl, combine the garlic herb cheese spread, breadcrumbs, and chopped prosciutto until well mixed.
5. Spoon the cheese mixture into each mushroom cap, mounding it slightly for a generous filling.
6. Arrange the stuffed mushrooms on the prepared baking sheet in a single layer.
7. Drizzle the olive oil evenly over the mushrooms to help them crisp up in the oven.
8. Sprinkle a pinch of salt over the tops for balanced seasoning.
9. Bake for 18–20 minutes, until the mushrooms are tender and the tops are golden brown.
10. Remove from the oven and let them cool for 2–3 minutes to set.
11. Drizzle with a splash of balsamic glaze just before serving for a tangy finish. Out of the oven, these mushrooms offer a delightful contrast: tender caps with a crispy, savory filling. The prosciutto adds a salty crunch that pairs beautifully with the creamy cheese, while the balsamic glaze cuts through the richness. Serve them warm on a platter garnished with fresh herbs for an elegant touch at your next gathering.

Classic Italian Prosciutto and Parmesan Pasta

Cooking a restaurant-quality pasta dish at home is easier than you think, especially when you start with quality ingredients and follow these simple steps. This classic Italian combination brings together salty prosciutto and nutty Parmesan in a creamy, satisfying sauce that coats every strand of pasta perfectly. Let’s walk through each step together to create this comforting meal.

Ingredients

– 8 ounces of dried spaghetti
– 4 ounces of thinly sliced prosciutto
– 1 cup of freshly grated Parmesan cheese
– 3 tablespoons of olive oil
– 2 cloves of garlic, minced
– A splash of heavy cream (about ¼ cup)
– A couple of tablespoons of unsalted butter
– A pinch of black pepper
– A small handful of fresh parsley, chopped

Instructions

1. Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water, then add the spaghetti, stirring immediately to prevent sticking.
3. Cook the spaghetti for 8-10 minutes, stirring occasionally, until al dente (tender but still slightly firm to the bite).
4. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Tear the prosciutto into bite-sized pieces and add them to the skillet, cooking for 2-3 minutes until slightly crispy.
7. Reduce the heat to low and pour in the heavy cream, stirring to combine with the prosciutto and garlic.
8. Add the butter to the skillet and stir until melted and incorporated into the sauce.
9. Reserve ½ cup of the starchy pasta water before draining the cooked spaghetti.
10. Add the drained spaghetti directly to the skillet with the sauce.
11. Sprinkle the grated Parmesan cheese over the pasta and toss everything together until the cheese melts and creates a creamy coating.
12. If the sauce seems too thick, add 2-3 tablespoons of the reserved pasta water and toss again to reach your desired consistency.
13. Season with a generous pinch of black pepper and toss one final time to distribute evenly.
14. Transfer the pasta to serving bowls and garnish with the chopped fresh parsley.

Here’s why this dish works so well: the salty prosciutto crisps up beautifully against the creamy Parmesan sauce, while the al dente pasta provides the perfect texture to carry all those flavors. Try serving it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top with an extra sprinkle of Parmesan for those who love extra cheesiness.

Garlic Butter Shrimp with Prosciutto Wrapped Green Beans

A perfectly balanced dish that combines succulent shrimp with crispy prosciutto-wrapped green beans, this recipe delivers restaurant-quality results with straightforward steps. As we walk through each stage together, you’ll learn techniques that ensure your shrimp stay tender while the green beans develop a satisfying crunch. Let’s begin by gathering our ingredients and preparing our components methodically.

Ingredients

– A pound of large raw shrimp, peeled and deveined
– About 8 thin slices of prosciutto
– A good handful of fresh green beans, ends trimmed
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced nice and fine
– A couple of tablespoons of olive oil
– A splash of fresh lemon juice
– A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Divide your green beans into 8 small bundles, each containing 5-6 beans.
3. Wrap each green bean bundle tightly with one slice of prosciutto, ensuring the ends are secured underneath.
4. Arrange the prosciutto-wrapped green beans in a single layer on your prepared baking sheet.
5. Roast the green beans for 15-18 minutes until the prosciutto becomes crispy and the beans are tender-crisp.
6. While the green beans roast, pat your shrimp completely dry with paper towels to ensure proper searing.
7. Season the shrimp evenly with a pinch of salt and freshly ground black pepper on both sides.
8. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
9. When the oil shimmers and easily coats the pan, add the shrimp in a single layer without crowding.
10. Cook the shrimp for 2 minutes on the first side until they develop a golden-brown crust.
11. Flip each shrimp carefully using tongs and cook for another 1-2 minutes until opaque throughout.
12. Transfer the cooked shrimp to a clean plate, leaving any accumulated juices in the pan.
13. Reduce the heat to medium-low and add 4 tablespoons of butter to the same skillet.
14. When the butter melts, add your minced garlic and cook for 30-45 seconds until fragrant but not browned.
15. Return the shrimp to the skillet and toss gently to coat with the garlic butter sauce.
16. Finish with a splash of fresh lemon juice, stirring to incorporate evenly.
17. Serve the garlic butter shrimp immediately alongside the crispy prosciutto-wrapped green beans. The contrast between the juicy, garlicky shrimp and the salty, crisp green bean bundles creates a delightful textural experience. For an elegant presentation, arrange the components side-by-side on warm plates and drizzle any remaining garlic butter sauce over both elements.

Prosciutto, Pear, and Gorgonzola Crostini

Many appetizers seem complicated, but these elegant crostini come together with just a few quality ingredients and simple techniques. Mastering this recipe will give you a sophisticated starter that looks impressive but requires minimal effort in the kitchen. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– A baguette, sliced into about 20 half-inch thick pieces
– A couple tablespoons of olive oil
– 4 ounces of thinly sliced prosciutto
– 2 ripe but firm pears
– 4 ounces of crumbled Gorgonzola cheese
– A small handful of fresh arugula
– A drizzle of honey

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Bake the bread for 8-10 minutes until the edges turn golden brown and the surfaces feel crisp to the touch.
5. Remove the toasted bread from the oven and let it cool completely on a wire rack.
6. While the bread cools, slice the pears lengthwise into thin wedges, removing the core and seeds.
7. Tear the prosciutto slices into smaller pieces that will fit neatly on the crostini.
8. Place a small piece of prosciutto on each cooled crostini.
9. Add one or two pear slices on top of the prosciutto.
10. Sprinkle a generous pinch of Gorgonzola crumbles over each pear-topped crostini.
11. Add a few fresh arugula leaves to each crostini for a peppery contrast.
12. Drizzle a thin stream of honey over the assembled crostini just before serving.

Absolutely delightful in both texture and flavor, these crostini offer a satisfying crunch from the toasted bread that contrasts beautifully with the creamy Gorgonzola and juicy pears. The salty prosciutto balances the sweet honey drizzle perfectly, creating a sophisticated flavor profile that works wonderfully as passed appetizers or arranged on a wooden board for guests to help themselves.

Grilled Prosciutto-Wrapped Figs with Blue Cheese

Zesty grilled figs wrapped in salty prosciutto make for an elegant yet surprisingly simple appetizer that will impress your guests. These sweet and savory bites come together in minutes with just a few quality ingredients. Let me walk you through creating this beautiful dish step by step.

Ingredients

– 8 fresh figs
– 8 thin slices of prosciutto
– A generous 1/4 cup of crumbled blue cheese
– 2 tablespoons of good olive oil
– A couple of tablespoons of honey for drizzling
– A small handful of fresh thyme sprigs

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Carefully slice each fig in half lengthwise.
3. Place about 1/2 teaspoon of crumbled blue cheese on the cut side of each fig half.
4. Cut each prosciutto slice in half lengthwise to create 16 thinner strips.
5. Wrap one prosciutto strip around each cheese-topped fig half, securing the cheese inside.
6. Brush each wrapped fig lightly with olive oil using a pastry brush.
7. Place the figs cheese-side up directly on the grill grates.
8. Grill for 3-4 minutes until the prosciutto becomes crispy and develops grill marks.
9. Flip the figs carefully using tongs and grill for another 2-3 minutes.
10. Remove the figs from the grill and arrange them on a serving platter.
11. Drizzle the warm figs with honey using a spoon.
12. Garnish with fresh thyme sprigs scattered over the top.

Velvety warm figs contrast beautifully with the crispy prosciutto wrapper, while the melted blue cheese creates a creamy, tangy center. The honey drizzle adds just enough sweetness to balance the salty prosciutto. Serve these immediately while warm, perhaps alongside a crisp white wine or as part of a charcuterie board for an elegant touch.

Prosciutto and Basil Pesto Sandwich

Let’s create a sandwich that feels like a gourmet Italian deli visit right in your kitchen. Layering prosciutto with vibrant basil pesto between perfectly toasted bread creates a satisfying lunch that comes together in minutes.

Ingredients

• 2 slices of your favorite artisanal bread
• 3-4 thin slices of prosciutto
• 2 tablespoons of fresh basil pesto
• 2 slices of fresh mozzarella cheese
• 1 tablespoon of olive oil
• A handful of fresh arugula

Instructions

1. Heat a non-stick skillet over medium heat for 2 minutes until a water droplet sizzles immediately.
2. Brush one side of each bread slice lightly with olive oil using a pastry brush.
3. Place both bread slices oil-side down in the heated skillet.
4. Toast for 3-4 minutes until golden brown with visible grill marks.
5. Flip both bread slices carefully using a spatula.
6. Spread 1 tablespoon of basil pesto evenly on the untoasted side of each bread slice.
7. Layer 3-4 slices of prosciutto flat on one pesto-covered bread slice.
8. Place 2 slices of fresh mozzarella cheese directly over the prosciutto.
9. Scatter a handful of fresh arugula evenly over the mozzarella cheese.
10. Carefully place the second bread slice pesto-side down onto the arugula.
11. Press the sandwich gently with your spatula for 10 seconds to compress layers.
12. Cook for 2-3 minutes until the bottom bread is crisp and cheese begins melting at the edges.
13. Flip the entire sandwich using a wide spatula to prevent filling spillage.
14. Cook for another 2-3 minutes until the second side is golden and cheese is fully melted.
15. Transfer the sandwich to a cutting board using the spatula.
16. Let the sandwich rest for 1 minute to allow cheese to set slightly.
17. Cut the sandwich diagonally with a serrated knife using a gentle sawing motion.

Fresh from the skillet, this sandwich offers a wonderful contrast between the crisp, golden bread and the creamy, melty mozzarella. The salty prosciutto pairs beautifully with the herbal pesto, while the peppery arugula adds a fresh crunch. For a picnic-ready version, wrap the cooled sandwich in parchment paper and slice just before serving to maintain that perfect texture.

Conclusion

Whether you’re hosting a dinner party or elevating weeknight meals, these 21 prosciutto recipes offer endless gourmet possibilities. We hope you find inspiration to create something spectacular in your kitchen! Don’t forget to share your favorite recipes in the comments below and pin this article to your Pinterest boards for future culinary adventures.