Best 7 Prosciutto Bread Recipes

NAAN BREAD MARGHERITA PIZZA WITH PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
• Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

PROSCIUTTO BREAD

Steps:

• In bowl of electric mixer fitted with a dough hook, mix yeast and sugar with warm water; stir until dissolved. Let stand until foamy, 10 minutes.
• Add flour, salt, and pepper to yeast mixture. Mix on low speed until a smooth ball is formed (dough will be slightly sticky), 5 minutes. Transfer to a lightly floured surface, and pat into a 10-by-10-inch square. Scatter prosciutto and Fontina on top; press in.
• Pull four corners of dough into center, form a ball, and transfer, seam side down, to a lightly oiled large bowl. Cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, 1 hour.
• Heat oven to 425 degrees with rack placed in lower third. Punch down dough, pull four corners of dough into center to form a ball, and place in lightly oiled pandoro mold, seam side up. Cover with plastic; let rise until it is even with the top of the mold and slightly mounded, 30 minutes. Brush top with egg glaze. Bake until top is a dark golden brown, 35 minutes. Cover bread with a tent of aluminum foil; reduce heat to 350 degrees. Continue baking until base of bread sounds hollow when tapped and sides are golden brown, 30 to 40 minutes. Unmold bread onto cooling rack, top side down, until completely cool, 1 hour. (If sides of bread are not brown, set bread on oven rack, top side down, for another 5 minutes, until golden.) Bread will keep wrapped in plastic wrap for 1 to 2 days, although fresh bread always tastes best.

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
• Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
• 1 1/2 teaspoons extra-virgin olive oil
• 2 cloves minced garlic
• 1/4 cup fine dried bread crumbs
• Pinch gray salt
• Freshly ground pepper
• 1 tablespoon finely chopped fresh parsley leaves
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly grated Parmesan
• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)

3 CHEESE PROSCIUTTO BREAD

Steps:

• 1. mix flour, salt, yeast and pizza seasoning together. Add cheeses and mix by hand. Pour mixture into water and combine until well moistened. Turn dough into a large, well-grased, sealable container and close lid. sit for 12 hours on counter.
• 2. Turn dough onto floured cookie sheet. Dust with flour and fold edges into the middle several times. Each time you fold add a few pinches of the prosciutto until it is gone. Turn dough over with folded-in side under, and shape into ball.
• 3. sprinkle with flour and cover with plastic wrap. Sit for 2 1/2 hours.
• 4. put dutch oven into oven and pre-heat to 500 degrees. remove dutch oven, remove lid and gently and carefully drop dough into it. replace lid. bake for 30 minutes. remove lid and bake an additional 10 minutes.
• 5. remove dutch oven from oven and dump bread onto dry surface at once. Allow to cool.

BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE AND PROSCIUTTO BREAD CRUMBS

Steps:

• To make the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 350°F. Line a plate with paper towels.
• Combine the prosciutto and olive oil in a large sauté pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto to the paper towels to drain. Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan. Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are light golden brown, stirring them once or twice during cooking time so they brown evenly. Remove the bread crumbs from the oven but leave the oven on. Add the prosciutto, chervil, chives, and tarragon to the baking sheet with the bread crumbs and stir to combine. Return the bread crumbs to the oven for 10 minutes, stirring them once or twice during that time so they cook evenly, until they are golden brown and crisp. Set them aside to cool to room temperature. Use the bread crumbs, or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
• To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt or vinegar, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
• To cook the Brussels sprouts, put them in a large bowl, drizzle them with 1/2 cup of the olive oil, season with the salt and pepper, and toss to coat with the seasonings.
• Heat 1/2 cup of the remaining olive oil in a large sauté pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes. Working in two or more batches, place the Brussels sprouts cut side down in a single layer in the oil and sauté them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown. Remove the sprouts to a plate or baking sheet as they are done. When you've removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch. Repeat until all of the Brussels sprouts are cooked, adding more oil as necessary. You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to serve them.
• When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings. Taste for seasoning and add more salt, if desired. Transfer the Brussels sprouts to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs. Sprinkle 1/4 cup of bread crumbs over the top and serve, serving the remaining bread crumbs on the side or reserving them for another use. Serve warm or at room temperature.

LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG

Steps:

• Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
• In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
• Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
• Slice into 2-inch pieces. Serve immediately.

PROSCIUTTO, ROSEMARY AND PEPPER BREAD

Steps:

• In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir. Let stand until the yeast softens, about 10 minutes. Stir to dissolve the yeast.
• Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper. Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl.
• If kneading by hand, turn out the dough onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes.
• If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If desired, knead on the work surface to check the consistency.
• Shape the dough into a ball. Transfer the dough to a lightly oiled large bowl. Turn to coat the dough with oil. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
• Punch down the dough and shape into a ball. Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes.
• Position a rack in the center of the oven and preheat to 400 degrees F. Lightly oil a large baking sheet.
• Turn out the dough onto the work surface. Knead, gradually working in the prosciutto and rosemary. Flatten the dough into a 12-inch disk. Starting at a long end, roll up jelly-roll style. Pinch the seams shut. Place on a baking sheet, seam side down. Cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
• Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes. Cool completely on a wire rack. If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving.