Best 5 Prosciutto Rosemary And Pepper Bread Recipes
Indulge in the enticing aromas and flavors of Prosciutto, Rosemary, and Pepper Bread, a culinary masterpiece that combines savory, herbaceous, and slightly spicy notes. This delectable bread is perfect for any occasion, whether it's a hearty breakfast, a light lunch, or an elegant appetizer. With three variations to choose from, including a classic version, a sun-dried tomato and pesto variation, and a mouthwatering cheese-filled option, there's something for every palate. Embark on a sensory journey as you explore these recipes, each offering a unique twist on this delightful bread creation.
Let's cook with our recipes!
PROSCIUTTO BREAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll the French bread dough and sprinkle with the pepper. Cover with the prosciutto. Roll into a log and twist, pulling and shaping it into an 8-inch ring. Pinch the ends together.
- Place on the prepared baking sheet, brush with the oil and bake until golden, 20 minutes. Brush with more oil; bake 5 more minutes. Remove from the oven and brush with more oil before serving.
BRUSCHETTA WITH PROSCIUTTO
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PROSCIUTTO-ARTICHOKE SANDWICHES WITH ROSEMARY MAYONNAISE
If you prefer to serve prosciutto without the mayonnaise, the spread here can be replaced by tomato slices sprinkled with a little chopped rosemary.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat broiler. Mix mayonnaise, rosemary and lemon juice in small bowl. Season generously with pepper. Spread mayonnaise over cut sides of bread. Place bottom slices on broilerproof pan. Arrange artichokes over bread, dividing equally. Top with prosciutto slice, then with cheese slices.
- Broil sandwiches about 6 inches from heat source until cheese melts and is golden, about 3 minutes. Close sandwiches; cut sandwiches in half and serve.
PROSCIUTTO BREAD
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 loaf
Number Of Ingredients 10
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.
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Provided by Ian Knauer
Categories Tomato Appetizer Side Bake High Fiber Backyard BBQ Buffet Ricotta Rosemary Summer Prosciutto Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
- Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
- Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
- Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have a bread machine, you can make the dough by hand. Just mix all of the ingredients together in a large bowl until a smooth dough forms.
- Be careful not to overwork the dough or it will become tough.
- Let the dough rise in a warm place until it has doubled in size.
- Shape the dough into a loaf or rolls and place it in a greased baking pan.
- Sprinkle the top of the dough with additional herbs and cheese, if desired.
- Bake the bread in a preheated oven until it is golden brown and cooked through.
- Serve the bread warm or at room temperature.
Conclusion:
Prosciutto, rosemary, and pepper bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great bread for sandwiches, croutons, or just eating on its own. If you are looking for a new bread recipe to try, this is a great one to start with.
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