It’s nice to have easy go-to recipes in your back pocket that taste delicious. This particular recipe also happens to be pretty healthy for you as far as summertime BBQ dishes go. It can be used as an appetizer or side dish, it’s easy to serve and eat with your fingers. The one downside to this recipe is that it’s not one of those make ahead dishes that can sit…otherwise you will have soggy lettuce. But you can whip it up in 10 minutes right when guests arrive or right before you leave the house.
- Argulua, washed and dried
- Balsamic glaze (like this one or make your own)
- Good quality olive oil
- Fresh cracked pepper (you really don’t need salt b/c the prosciutto takes care of that)
- 1 pear, sliced into thin pieces
- Crumbled blue cheese
- 15 thinly sliced imported prosciutto
- Put the arugula in a bowl, add a drizzle of balsamic glaze and olive oil. Then add fresh cracked black pepper and combine.
- Lay your prosciutto out flat and place a small handful of arugula on the end of the slice. Add 1-2 pieces of apple and some blue cheese crumbles.
- Roll all the ingredients inside the prosciutto.
- Serve on a platter. Option to drizzle more balsamic glaze on top.
If you have any vegetarians, skip the prosciutto and they have a delicious salad!
July 2016 Update: I put a spin on this recipe so that it would stand up better to being left outdoors in the summer time. Form the prosciutto slices in small muffin tins and bake for 10 minutes at 400 degrees. Add the same ingredients as above and drizzle with balsamic glaze. Amaze!
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.
How perfect and balanced is this recipe? You get your potato, eggs, meat and cheese all in one nicely packed basket. All the flavors work so well together and they are pretty easy to make! I concocted these baskets for Easter brunch (yes the Jewtalian hosted a brunch on Easter) so I wasn’t as on top of the photo taking as usual but thank goodness for Lisa! Luckily, in our family we have an “Easter Exemption Rule” whenever Easter happens to fall during Passover so we were allowed to enjoy this brunch. The baskets didn’t come out as pretty as they could because I was doing too many things at once but I highly recommend using the large cup cake pans as the smaller ones are trickier. I will say the small bite sized baskets made it very easy to just pop in your mouth!
The inspiration for these tasty bites came from here.
To make life easier I bought frozen potato hash browns from Whole Foods. They had no additives in there (just potato) and it saved me from lots of potato shredding. I was cooking for 12 people so I won’t provide you with my measurements. If you can’t eyeball it, I would follow the measurements from the recipe above. I also used butter which is unlike me. You can certainly make this dish a bit more calorie friendly but since it was a holiday I was going for maximum flavor, not calorie counting 🙂
- Bag potato hash browns, frozen
- Fresh grated Gruyère and parmesan cheese
- Prosciutto, sliced thin and cut into smaller pieces
- Maple Syrup (few tablespoons)
- Salt & Pepper
- Low fat sour cream
- Non stick cooking spray
- Butter for the pan
- Heat the oven to 350 degrees.
- Put your hash browns in a large bowl. Sprinkle with salt, pepper and garlic powder. I added one egg white to help the potatoes stick together.
- Making the baskets out of potatoes takes a bit of practice but you get the hang of it after a few. I recommend putting a spoonful into your sprayed cup cake holder and use your thumb to push it down. Then use your thumb to push the potato up the sides making sure you have the side covered at least half way up so it holds your eggs. Add more potato as necessary. I made mine using a very thin layer as I wanted them crispy, not mushy.
- When you have filled all of your cupcakes, spray with olive oil and bake for half hour or so, until the edges are browned. You can do this in advance and set them aside until you are ready to bake the eggs and eat. As you can see in the photo I was skimpy on some with the potatoes so I added a little more to cover the holes knowing they would cook more in the oven.
- I had leftover potatoes after filling my muffin trays so I decided to also use a quiche dish with the remaining.
- Place your prosciutto in a shallow bowl and marinate in maple syrup while you prepare the rest of the dish. This can be done well in advance. The sweetness and saltiness of the prosciutto on top of your basket is heavenly, in my opinion anyways.
- Chop up the zucchini and shallots into small pieces.
- Put a pan on the stove on medium heat and melt butter. Add the zucchini and shallots and saute for a few minutes. Add salt & pepper.
- In a large bowl crack your eggs and mix well. Add a spoonful of sour cream to make your eggs a little creamier (optional). Add to the pan with the zucchini and onions. At this point I also added some of the grated cheese. Add a bit more fresh cracked salt and pepper.
- Cook the eggs until they are almost finished. Remember they will cook more in the oven. You want them to be a tiny bit runny still but not so liquid that they won’t hold in the baskets.
- Fill each cup with the egg mixture. Top with cheese and a piece of prosciutto. Bake in the oven until the cheese is melted and the prosciutto looks crispy (about 10-15 minutes).
Eat and enjoy!!
I feel it’s perfectly acceptable to pick these baskets up with your hands and pop them in your mouth! Deee-licious.
You can see how the tiny ones were a bit messy but it didn’t affect the taste 😉
Here is a photo of our Easter table. Don’t worry, the recipe for the french toast casserole made with challah is coming soon.