Grilled Shrimp Salad with Grilled Prosciutto and Mozzarella
Servings 4
Calories 440kcal
Ingredients
- 4 large heirloom tomatoes of various colors
- 3 oz. baby arugula
- 1/2 Tbsp Pepitas roasted and salted
- 1/2 Tbsp good quality olive oil
- 1 tsp balsamic vinegar
- 16 large cooked jumbo shrimp tails attached
- 4 medium sized fresh mozzarella balls
- 4 thin slices of prosciutto
- 2 tsp weber spicy grill seasonings or herbed salt & fresh ground black pepper
Instructions
- Wrap the prosciutto around the mozzarella balls and set aside.
- Place shrimp in a bowl, pour on a little olive oil and season with the Weber seasoning or herbed salt and fresh ground pepper.
- Slice tomatoes and place on 4 dinner plates, alternating with different colors. Top with arugula and pepitas.
- Meanwhile, grill the prosciutto and mozzarella, and shrimp for about 5 minutes (if using raw shrimp, cook accordingly).
- Add to plate and sprinkle salad with olive oil and balsamic vinegar.
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This appetizer is delicious, simple, and full of flavor – just the way we like it! The sweet and savory flavor of chutney combined with the salty and crispy prosciutto and creamy mozzarella on top of crunchy bread tastes fantastic.
Chutney, Prosciutto, and Mozzarella Bruschetta
Servings 4
Ingredients
- 8 slices sourdough baguette
- 1/3 cup fig chutney
- 8 slices fresh mozzarella
- 2-3 Tbsp fresh basil leaves
- 4 slices prosciutto halved
- 2 Tbsp grated parmesan
- Fresh ground black pepper
Instructions
- Place sourdough under a preheated broiler and toast one side.
- Turn bread and spread with chutney, top with mozzarella, prosciutto, parmesan, and pepper.
- Broil for one-two minutes, or until parmesan is melted and prosciutto is crisp.
- Top with basil.
What is halloumi? It is a cheese that is mild, yet delicious and can withstand the heat of a hot oven without melting. In this unique appetizer recipe, the cheese acts as the base for the figs and prosciutto. After baking, the prosciutto is crispy, the figs soft, and the cheese delectable. This very simple, elegant, appetizer will amaze your guests!
Halloumi, Prosciutto, and Fig Appetizer
Servings 4
Ingredients
- 8 figs halved - if large, use 4 and cut into quarters
- 4 slices prosciutto cut into 16 strips
- 2 ounces melted butter
- black pepper
- 8-9 ounces halloumi cheese cut into 8 slices
Instructions
- Preheat oven to 425°.
- Wrap each fig with prosciutto.
- Brush a little butter on the top of each fig and sprinkle with pepper.
- Place the slices of halloumi on a baking pan and top each one with two wrapped figs.
- Bake in the oven for 12 minutes, or until the prosciutto is crisp and figs are soft.
We made this fig appetizer at a recent wine tasting party and it was a hit. Everyone gobbled them up so quickly, we had nothing to nibble on while we cleaned up!
Fig & Proscuitto Crostini
Servings 9
Ingredients
- 1 bag arugula
- 4-5 black mission figs sliced in fourths
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 18 thin slices Prosciutto
- baguette sliced in 18 thin pieces
- balsamic glaze
Instructions
- Place figs in a small bow and toss with olive oil and vinegar.
- Brush both sides of the sliced bread with a little olive oil.
- Place on a cookie sheet and put in a 450° oven for several minutes, flipping once. Don't overcook bread or it will be too hard.
- Place prosciutto on bread slices. Top with arugula and then figs.
- Drizzle a tiny amount of balsamic glaze on each piece.
- Place on a pretty platter and serve.
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This recipe is more than easy to follow and is a one-dish, healthy and colorful meal.
Easy Fettuccine Salad with Arugula and Prosciutto
Servings 6
Ingredients
- 1/2 cup good quality olive oil
- 3 Tbsp champagne or white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 garlic clove crushed
- 1/3 pound prosciutto thinly sliced
- 8 ounces fettucine
- 4 ounces arugula
- 1/2 cup roasted red pepper sliced
- 1 cup Parmesan cheese freshly grated
- 6 hard-boiled eggs roughly chopped
- 1 avocado sliced
- kosher salt & freshly ground pepper
Instructions
Vinaigrette
- Whisk the olive oil, vinegar, mustard, garlic, salt and fresh ground pepper in a small bowl. Set aside.
Salad
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Place prosciutto in a single layer and bake until crisp. Break into medium-sized pieces.
- Bring a large pot of water to a boil and cook pasta according to directions, drain.
- Return the pasta to the pot and mix in 7 Tbsp of the vinaigrette.
- Add salt and pepper to taste and stir.
- Add the arugula, red pepper and Parmesan cheese to the pasta and stir.
- Add 1/2 the eggs and 1/2 the prosciutto and mix thoroughly.
- Place the salad on 4-6 dinner plates and top with the remaining eggs, prosciutto, avocado and freshly ground pepper.
- Serve remaining vinaigrette in a gravy bowl.