crispy proscuitto, asparagus, and brie grilled pizza

Ingredients

1 ball of store-made pizza dough
1/4 cup olive oil
4 garlic cloves, miced
red pepper flakes
kosher salt
1 small bunch of asparagus, ends removed and sliced into thirds
6-8 slices prosciutto
8 ounces brie cheese, thinly sliced
freshly ground black pepper

Instructions

1. Blanch the asparagus. Drop asparagus into boiling, salted water and cook for 3 minutes. Using an Asian strainer remove cooked asparagus and place in bowl of ice water to immediately cool. When completely cooled, drain and place on paper towels to dry.
2. Fry the prosciutto. Heat a non-stick pan over medium heat. Lay a couple pieces of prosciutto at a time on the pan and cook until crispy, flipping halfway though.
3. Make the garlic oil. Heat the oil in a non-stick pan over medium heat. Add minced garlic and cook for 30 seconds - 1 minute, do not let it brown. Add a generous pinch of red pepper flakes and salt and remove from heat.
4. Meanwhile lightly flour your counter and roll out the pizza dough. For a thinner crust, I recommend using only half of a standard sized dough ball per pizza.
5. Turn all burners to high if using a gas grill. Brush and oil the grill.
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook for 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Spread a generous portion of garlic oil over crust. Sprinkle cheese over dough. Arrange asparagus and prosciutto over the cheese. Sprinkle with freshly ground black pepper
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 

grilled vegetable antipasto- aka "the pile"

Recipe inspired by all of my sister's effortless antipasto creations, Cooking Light's "Fire-Seared Antipasto Platter" and Ina Garten's "Roasted Tomato Caprese Salad." I think I've rolled all the best ideas into one recipe- enjoy!

Ingredients

2 tsp. sugar 
1/8 cups plus 2 teaspoons olive oil
4 tbsp. balsamic vinegar
6 garlic cloves, minced
3 tbsp. fresh lemon juice
salt and pepper

6 plum tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut into 1/2-inch-thick discs
1 red onion, cut into 1/2-inch-thick slices
1 eggplant, cut into 1/2-inch-thick discs

3 ounces prosciutto, thinly sliced
3 ounces capocollo, thinly sliced
1 fresh mozzarella ball, thinly sliced
3 ounces provolone, thinly sliced
fresh basil
mixed olives

Consider also including marinated artichoke hearts and grilled portobello mushroom caps to the platter.  

Instructions 

1. Get the tomatoes going!
Preheat the oven to 275. Whisk together 1/8 cup olive oil, 1 tbsp. balsamic vinegar, 2 garlic cloves minced, 2 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the plum tomatoes on a sheet pan. Drizzle dressing over the tomatoes. Roast for 2 hours. Then cool to room temperature.

2. Get the other veggies going!
Preheat the grill to high heat. Whisk together 2 tsp. olive oil, 3 tbsp. balsamic vinegar, 3 tbsp. lemon juice, 4 garlic cloves minced, and 1/4 tsp. salt. Toss veggies in dressing. Grill veggies until desired charring is achieved. Then cool to room temperature. 

3. Arrange on a platter.

artichoke and arugula pizza with prosciutto

Ingredients

1 tablespoon cornmeal
pizza dough
2 tablespoon pesto
1/2 cup (2 ounces) shredded mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained or 1 small can
2 ounces thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Directions

1. Position oven rack to lowest setting. Preheat oven to 500° F.
2. Sprinkle pizza stone with cornmeal. Roll out dough on a lightly floured surface and place on pizza stone. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place pizza stone on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. 

*Adapted from Cooking Light

spicy turkey meatballs

Ingredients

3 cups (1-inch) bread cubes from a round rustic bread, crusts removed
2/3 cups milk
2 lbs. ground turkey
1/2 lb. hot Italian pork sausage, casings removed
4 oz. thinly sliced prosciutto, finely chopped
1 cup freshly grated Asiago cheese
1/2 cup minced fresh parsley
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1 1/2 tsp. pepper
2 extra-large eggs, lightly beaten

Instructions

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
3. In a large bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago cheese, oregano, red pepper flakes, and 1 1/2 tsp. pepper. Lightly combine the ingredients with your hands. Add the eggs and stir lightly with a fork to combine.
4. Wash your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pan.
5. Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.
6. Suggested: simmer the meatballs in some marinara sauce if serving with pasta.

* Adapted from Ina Garten

lemony chicken saltimboca

Ingredients 

4 chicken cutlets

1/8 tsp. salt

12 fresh sage leaves

8 thin strips of prosciutto

4 tsp. olive oil, divided
1/3 cup low-sodium chicken broth

1/3 cup fresh lemon juice

1/2 tsp. cornstarch

Lemon wedges

Instructions

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in places.

2. Heat a large skillet over medium heat. Add 1 tbsp. oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. (If you use large cutlets or chicken breast: brown each side, then transfer to a sheet pan and finish in the oven at 350 degrees F to cook through to 160.) Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.

4. Serve with lemon wedges.

*from Cooking Light

prosciutto, provolone, and pear panini

Ingredients

Sourdough bread, sliced
balsamic vinegar
4 oz. thinly sliced prosciutto, recommend Boar's Head
4 slices provolone cheese
1 pear, thinly sliced
cooking spray

Instructions

1. Cut 4 slices of bread.
2. Drizzle the inside of each slice with 1 1/2 tsp. of vinegar. Layer 2 slices of cheese, half of the prosciutto, and 3 slices of pear. Close the sandwich and spray each panini with cooking spray.
3. Grill in panini maker until golden brown.

pear and prosciutto pizza

Ingredients

2 tsp. olive oil

2 cups sweet onion, sliced

1 pre-baked pizza crust

1/2 cup shredded provolone cheese

1 medium pear, thinly sliced

2 oz. prosciutto, cut into thin strips

dash of ground black pepper

2 tbsp. chopped walnuts, toasted

1 1/2 cups baby arugula leaves

1 tsp. sherry vinegar

Instructions

1. Preheat oven to 450 degrees F.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450 for 10 minutes or until cheese melts.

4. Sprinkle with nuts.
5. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture.

*Adapted from Cooking Light

antipasto

Ingredients

1 head of leaf lettuce, romaine, or red-tip lead lettuce

1/4 lb. Boar's Head prosciutto

1/4 lb. Genoa Salami

1/4 lb. Provolone cheese

1/4 lb. Boar's Head hot Capicola

1 red bell pepper, sliced in rings

1 green bell pepper, sliced in rings

1 English cucumber, sliced

2 ripe tomatoes, sliced

1/2 can of small black olives, drained

Artichokes (preserved in olive oil)

Roasted red peppers (preserved in olive oil), slice into thin strips

Peperoncini

1/2 block of extra sharp cheddar cheese

Pepperoni, thinly sliced

Instructions

1. Make a bed of lettuce on your platter.
2. Arrange the vegetables on top of the lettuce bed. Layer green bell pepper, then red bell pepper, then cucumber and finally tomato.
3. Then arrange the extra sharp cheese and pepperoni.
4. To make the meat rolls, layer the following meats (2 slices at a time) on a cutting board: prosciutto, provolone, salami, then capicola. Carefully roll the meats together and cut into thick slices. Arrange the meat rolls on top of everything else.
5. Scatter half a can of black olives over it all.
6. I serve the roasted red peppers, Peperoncinis, and artichokes on the side.

*Recipe passed down from my Dad

pasta with prosciutto and spinach

Ingredients

1 package fresh cheese tortellini
1 tbsp. pine nuts
1 tbsp. olive oil
10 garlic cloves, finely minced
1 (6 oz) package of spinach
1/4 cup shredded Parmesan cheese
1/4 tsp. black pepper
1/4 lb. Boar's Head prosciutto, thinly sliced

Instructions

1. Toast nuts in a large nonstick skillet on medium heat; stirring occasionally. When toasted place nuts aside in large bowl.
2. Cook pasta. Drain and transfer to bowl.
3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes. Add spinach to pan; cook until just wilted. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.

*Adapted from Cooking Light