Tag Archives: prosciutto

Roasted Squash and Fontina Sandwiches

A hearty and warming sandwich that captures the best of winter.

Comfort food style without the gut bomb results.

Winter. It’s still here and all the comfort food you’ve been indulging in probably isn’t doing much for your waistline (we’re wearing this season’s finest mesh shorts at this point). Enter the roasted squash sandwich: well portioned, extremely flavorful, filling, and somewhat healthy as long as you use the meat and cheese more as garnish than a centerpiece. It’s a hearty and handheld meal that may even have you wishing for the groundhog to see his shadow.

Equipment Needed: 2 Large Baking Sheets or Baking Dishes, Chef’s Knife, Cutting Board, Serving Spoon, Vegetable Peeler, Tongs or Spatula

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Chardonnay, Pinot Noir, lighter Chiantis

Suggested Beer Pairing: Brown Ale, Pale Ale, Oktoberfest or Autumn Ales, Winter Ales

Ingredients:

  • 1 medium butternut squash (about $1.49/lb)
  • 1 large onion ($0.99/lb)
  • 2 garlic cloves ($2.99/lb)
  • 2 apples (about $2.99/lb)
  • 6 oz fontina cheese (about $12.99/lb)
  • 8 slices sourdough bread ($3.99/loaf)
  • 8 slices Prosciutto ($17.99/lb)
  • 3-4 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 TSP ground allspice ($3.69/2 oz)
  • 1 TSP ground cinnamon ($3.49/2.4 oz)
  • 2-3 TSP brown sugar ($1.59/lb)
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 425° F.
  • Peel the squash, halve it, and scoop out the seeds with a spoon. Once both sides are clean, slice them cross-wise into 1/2 inch pieces. Spread them evenly across your baking sheet.
Slice the pieces as uniformly as possible so they cook evenly.

Slice the pieces as uniformly as possible so they cook evenly.

  • Peel and halve the onion, then slice it crosswise into 1/4 inch slices and place them on the baking sheet as well. It’ll probably be a little crowded at this point but try not to overlap the veggies too much.
  • Peel and mince the garlic cloves and sprinkle them across all of the veggies. Drizzle your olive oil over the whole lot and give it a dusting of the allspice, cinnamon, brown sugar, salt and pepper. Pop it in the oven for 20 minutes.
Season the veggies more aggressively if you don't plan to use condiments for your sandwich.

Season the veggies more aggressively if you don’t plan to use condiments for your sandwich.

  • While things are roasting you can prepare your other fillings. Cut your apples in half, remove the cores and slice them into thin pieces. Slice the fontina as well and set aside.
  • On a separate baking sheet lay out 4 pieces of your bread to get it ready for the fillings. Once 20 minutes has passed, flip your veggies and pop them back in the oven for another 15 minutes or until they’re nicely browned and fork tender.
  • When the squash and onions are done, layer them on the bread and then place your proscuitto, apples, fontina, and other slice of bread on top. Pop them back in the oven for about 5 minutes or until the cheese has melted nicely and the bread is lightly toasted. Cut them in half and serve with some whole grain or honey mustard if desired.
Try to avoid piling your sandwich fillings too high so everything doesn't squeeze out the sides when you bite it.

Try to avoid piling your sandwich fillings too high so everything doesn’t squeeze out the sides when you bite it.

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Prosciutto Cups with Ricotta & Balsamic Figs

From here on out you will only want to eat things out of little meat cups.

Fall is awesome. It’s not too cold, not too hot, you have an excuse to start making heartier meals, and watching football all day totally counts as an activity. It’s the total package, just like these little babies. Prosciutto cups always seemed difficult to us until we actually tried them (hint: it’s easy). The salty richness of the pig is balanced nicely by the freshness of the ricotta, and the whole thing is lifted by the sweet and slightly acidic balsamic glazed figs. Better stocked grocery stores will have fresh figs into early November so get on it and up your appetizer/snack game forever.

Equipment Needed: Muffin Tin, Small Cup or Mixing Bowl, Chef’s Knife, Cutting Board, Frying Pan, Spatula, Spoon

Ingredients:

  • 12 slices prosciutto ($14.99/lb)
  • 6 fresh black mission figs ($4.99/pt)
  • 1/3 C balsamic vinegar ($8.99/32 oz)
  • 1 TBSP maple sugar (you can substitute brown sugar if you can’t find maple sugar; we got ours at Kalustyan’s)($3.99/3 oz)
  • Roughly 2 C fresh ricotta ($5.99/lb)
  • 1 sprig fresh rosemary ($1.49/sprig)
  • 1/4 C honey ($4.39/12 oz)

Preparation:

  • Preheat the oven to 425° F.
  • Pull the rosemary leaves off the sprigs and mince them up. Sprinkle some salt over the minced leaves and scrape them against the cutting board as you would if you were making a garlic paste.

Crush up the rosemary a bit to make it infuse better with the honey.

  • Dump the rosemary into a small cup or container and pour the honey over it. Let that sit on the back of the stove to draw ambient heat and meld flavors while you cook everything else.
  • To make the cups, take each slice of prosciutto and line each muffin compartment in the tin making sure that the bottom is completely covered. The end result should look like a cupcake wrapper. The prosciutto will inevitably split several times when you first attempt this. Resist the urge to put your fist through a wall and just be gentle and patient when handling each piece. Pop these in the oven for about 8-10 minutes or until they’re crisp.

The first few will frustrate the hell out of you and fall apart. The last few you will be able to do blindfolded.

  • While the cups are cooking place your frying pan over medium heat. Add the balsamic vinegar and maple sugar and stir everything together. Let the vinegar reduce for about 8-10 minutes, stirring regularly so it doesn’t burn on the bottom.
  • Keeping an eye on your vinegar while it reduces, remove the stems from the figs and slice them in half lengthwise. Once the sauce has thickened a bit place the figs in the pan, sliced side down. Let them sit and cook for 5 minutes; resist the urge to move them so they caramelize a bit.

The reduced balsamic will nicely balance the sweetness of the figs.

  • Pull your prosciutto out of the oven when it’s crispy and set them aside to cool.
  • Flip your fruit and cook for another 5 minutes to soften them through. Turn the heat off, pluck the figs out of the vinegar and set them aside to cool slightly.
  • Carefully pull your prosciutto cups out of the tin and fill each one with a spoonful of ricotta. Place a fig on top of the cheese, sliced side up. Drizzle a little balsamic from the pan over top if you wish and then drizzle some of your rosemary honey over the whole lot for a sweet and earthy accent.

And rosemary honey because we said so.

Double Stuffed Dates

This bowl was empty within 5 minutes of the picture being taken. We wish we were kidding.

Do you often find yourself thinking, man, I don’t eat enough prosciutto? Well call us enablers ’cause you’re about to get your fix. This time we’re wrapping dates stuffed with the can’t miss combo of blue cheese and walnuts. Yeah, we’re twitching with anticipation too. You’re welcome.

Equipment Needed: Paring Knife, Cutting Board, Baking Sheet, Basting Brush, Bowl, Oven

Serving Suggestion: Family Style

Servings: 6ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1 4 oz package of prosciutto ($5.99)
  • about 20 dried dates (about $5/8 oz)
  • 6 oz blue cheese crumbles (about $7/lb)
  • 1/2 C walnuts (about $8.99/bag)
  • Grade A Dark Amber maple syrup ($8.99/16 oz bottle)

Preparation

  • Preheat your oven to 375° F before you start your other prep work.
  • Chop your walnuts into tiny little pieces (about the size of a pea) and mix together in a bowl with the blue cheese.

Chop the walnuts, they'll be too big otherwise.

  • Insert the tip of your paring knife into the hole of the date where it was pitted. Slice lengthwise on one side and repeat until you’re out of dates.

Just the tip, just to see how it feels.

  • Take your prosciutto and slice each piece lengthwise into three pieces.

Make your prosciutto go further by slicing each piece into three, lengthwise.

  • Stuff some of the cheese and nut mixture into each date; be careful not to over stuff, the date should still be able to close (kinda). Wrap a slice of prosciutto around each piece and place them on an oven sheet, evenly spaced.

Wrap 'em and rack 'em.

  • Throw those puppies in the oven for about 6 minutes. Take them out and brush each one with maple syrup and pop them back in to the heating-up machine for another two minutes. Let cool and devour.

Maple syrup. Surprise!

Crispy Prosciutto Pockets

These little bundles of sweet and savory happiness hit the spot for any occasion.

These little bundles of sweet and savory happiness hit the spot for any occasion.

There are some things that seem too fancy pants to make unless you’ve got a special occasion or are entertaining. Then there are foods that make you want to put on your fancy pants and entertain yourself. These bundles of salty-sweet goodness are quick and easy to whip up, providing crispy satisfaction for whatever the excuse.

Equipment Needed: Toothpicks, Chef’s Knife, Cutting Board, Baking Sheet, Oven

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Something red

Suggested Beer Pairing: Heartier Ales, Stouts, and Porters

Ingredients:

  • 1 4oz package of prosciutto ($5.99)
  • 15 dried black mission figs ($4.99/lb)
  • 6 oz goat cheese ($2.99 )
  • About 2-3 TBSP honey ($3.99/16 oz)

Preparation

  • Preheat your oven to 375° F before you start your other prep work.
  • Take the figs and cut the stems off. Cut the prosciutto slices in half, lengthwise.
Slice the stems off, unless you like stems (weirdo).

Slice the stems off, unless you like stems (weirdo).

  • Take one of the half slices of prosciutto and put a small crumble of goat cheese on one end (about half the size of one of the figs). Place the fig on top of the cheese and roll the prosciutto around them. You want to make sure that you totally encompass the ingredients inside, so don’t go in just one direction when rolling, wrap the whole thing up.
Wrap that porky goodness around all the fillings.

Wrap that porky goodness around all the fillings.

  • Skewer with a toothpick when you’re done to hold things together.
Put a toothpick through the center, making sure to secure the loose end.

Put a toothpick through the center, making sure to secure the loose end.

  • Place the pockets on a baking sheet and pop them in the oven for 5 minutes. Take them out and flip them over at that point and throw them back in for another 2-3 minutes. You’ll be able to smell them when they’re done.
Let the crispiness commence.

Let the crispiness commence.

  • Remove those puppies from the oven and drizzle honey over the top (trust us, you’ll want to do this to cut the saltiness of the prosciutto). Let them cool for a few minutes before serving.