Best Prosciutto With Persimmon Pomegranate And Arugula Recipes

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PROSCIUTTO PERSIMMONS



Prosciutto Persimmons image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

2 ripe Fuyu persimmons
Kosher salt and freshly ground pepper
8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
16 small fresh basil leaves
1 1/2 ounces aged provolone, cut into 16 small pieces
Extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling

Steps:

  • Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
  • Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

CARAMELIZED PERSIMMONS WITH PROSCIUTTO



Caramelized Persimmons with Prosciutto image

Give persimmons the creme brulee treatment with a touch of sugar and the kitchen torch, then top with prosciutto for a lovely fall appetizer.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 3

12 thin Fuyu persimmon slices
3 tablespoons sugar, preferably turbinado
12 prosciutto slices

Steps:

  • Lay persimmon slices on a baking sheet; sprinkle with sugar. Caramelize with a kitchen torch (or broil). Drape each with a slice of prosciutto.

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

Steps:

  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams

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