Best Prosciutto Wrapped Vegetables With Parmesan Recipes

PROSCIUTTO WRAPPED GREEN BEAN BUNDLES

Prosciutto Wrapped Green Bean Bundles image

Prosciutto wrapped green bean bundles are rolled with fresh rosemary and grated parmesan cheese for an extra delicious crowd pleasing side dish!

Provided by sherry brubaker

Number Of Ingredients 5

Ingredients

8 slices prosciutto
1 lb green beans (tops and bottoms cut and discarded )
1 tbsp extra virgin olive oil
2 tbsp fresh rosemary (finely chopped)
1/4 cup grated parmesan cheese

Steps:

Assemble the green bean bundles. Preheat the oven to 425 degrees. Lay a slice of prosciutto on your work surface. Place 8-10 green beans in the center of the prosciutto slice. Brush the green beans with olive oil. Sprinkle 1-2 tbsp of grated parmesan cheese over the green beans, then top with a pinch of rosemary.
Wrap the green beans. Grab the edge of the prosciutto and tuck it over the green beans. , then roll it tightly. Place the green bean bundles on a parchment paper lined baking sheet seam side down,
Bake the green bean bundles. Place the baking sheet on the middle rack in the oven and bake for 10-12 minutes.
Serve. Top the green bean bundles with more parmesan cheese, serve, and enjoy!

Nutrition Facts : Calories 80 kcal, Carbohydrate 4 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 104 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN

Prosciutto-Wrapped Vegetables with Parmesan image

It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 broccolini stalks
6 small cauliflower florets with stems
15 paper-thin slices prosciutto
1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise
1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips
1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips
2-ounce piece of Parmesan cheese
2 tablespoons Meyer lemon olive oil

Steps:

Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.