Prosciutto bread has been in our family for years and usually shows up on Christmas Eve courtesy of my aunt Joyce. A few years ago I tried making it at home with my cousin and we changed up the recipe. No matter what ingredients you choose, it is easy to make and it is decadent. Your kitchen will smell like heaven which is always a good thing. I’ll admit it can be a little messy to eat so just be sure you are in good company when you dig in!
- Loaf of fresh Italian bread with a nice crust
- Garlic, chopped
- Imported Italian Prosciutto, diced
- Fresh Parsley, chopped
- Fresh Basil, chopped
- Shallots, chopped
- Parmesan Cheese
- Olive oil
- Fresh Cracked Pepper
- Preheat your oven to 400 degrees.
- In a small sauce pan place the oil, garlic, prosciutto, and shallots on medium heat. You want all the ingredients to infuse flavor into the oil and simmer. Let your ingredients cook for 5 or so minutes. Add pepper.
- Turn the heat to the pan off and add your herbs and cheese.
- Using a large bread knife, slice your bread in long columns and then across to make a checkerboard. You want to cut down 3/4 of the way through. Be sure not to cut all the way through or you will have a big mess.
- Spoon your ingredients into every crevice making sure you have completely stuffed the bread.
- Place in the oven until golden brown – about 15 minutes.
- Serve and enjoy this heavenly appetizer.
Garlic bread is delicious. No matter how you make it, garlic with bread and oil or butter is going to be amazing. But, there is a way to fancy it up and make it even more irresistible. In Southbury, CT there was an Italian market called Villarinas where we always used to order garlic bread which came with roasted red peppers and fresh mozzarella. Since we don’t live there any more we decided to make it at home. This is quick and simple and can be used for an appetizer or side dish to compliment any meal. This would be a great addition to your Christmas Eve menu consider the beautiful colors.
- Fresh Italian bread
- Toasted pine nuts
- Olive Oil
- Parmesan Cheese
- Roasted Red Peppers
- Fresh Mozzarella Cheese
- Salt & Pepper
- Place basil, pine nuts, olive oil in a small blender and blend until smooth. Add some parmesan cheese, salt and pepper, and blend again until combined. Brush the pesto on your bread evenly.
- Cut up the roasted red peppers and place around the bread.
- Top with mozzarella.
- Bake in the oven at about 400 until the cheese is bubbly.
- Cut up in pieces and mangia!
You all know I don’t bake. It’s too much of an exact science and I hate the lack of freedom. I also don’t care for sweets. But Kyle sent this recipe to me the other day after getting an email about snacks that power up weight loss. And with the new year always comes a desire to shed a few lbs. So I pulled out the flour, rolled up my sleeves and said a little prayer. I didn’t alter this recipe out of fear but I do think it could be improved with some walnuts or something with a crunch. That would of course change the nutrition information below.
I don’t normally post recipes that aren’t my own but I did think this was easy enough to make, pretty tasty and a good breakfast you can easily grab in the morning.
1 slice of Bananaberry Bread topped with ½ tablespoon of peanut butter (or other nut butter)
Per Serving: 197 calories, 8 g fat, 1.5 g saturated fat, 5 g protein, 29 g carbohydrates, 2 g fiber, 22 mg calcium, 278 mg sodium
Total Time: 60 Minutes
Link to the recipe here: http://recipes.prevention.com/Recipe/bananaberry-bread.aspx
- 3 medium ripe bananas
- ½ teaspoon baking soda
- 3 tablespoons tub margarine (I used whipped butter instead b/c margarine grosses me out)
- ¼ cup mashed ripe avocado
- ¾ cup sugar (I used sugar in the raw)
- 3 large eggs
- ½ cup whole-wheat flour
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- ½ cup frozen blueberries
- Preheat the oven to 350°F
- Mash the bananas and baking soda together in a small bowl and set aside.
- Cream the margarine, avocado, and sugar together in a medium bowl. Add the eggs one at a time, mixing after each. Add the flours, salt, and baking powder and combine until just mixed. Stir in the water and vanilla. Add the banana mixture and mix until well combined. Fold in the blueberries.
- Pour the batter evenly into two 8-inch loaf pans. Bake for 40 to 50 minutes, until a cake tester inserted in the center of the bread comes out clean. Let cool before turning out.
Makes 16 1″-thick slices
Note: After cooling completely, store half a loaf in the refrigerator; it should keep about 1 week. Wrap and freeze the remainder for future use