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ARTICLES For Prosciutto

Peaches

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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.

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Appetizers

Breakfast

Dinner

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XOXO PROSCIUTTO-WRAPPED SCALLOPS
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH ONE COMMENT
Pan seared scallops are quick and easy to make. We take them up a notch by wrapping them in prosciutto and serving them on a bed of corn and roasted pepper risotto. We place red pepper X's between each round mollusk so the serving plate reads " O X O X O," or Hug, Kiss, Hug, Kiss, Hug. What could be more appropriate on Valentine's Day?
SPRING VEGETABLES AND BURRATA CROSTINI PLATTER
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH 2 COMMENTS
This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol Gin and Tonic and you have a perfect warm-weather meal.
FRENCH PRESSED-BRICK SANDWICH
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH 2 COMMENTS
This French take on a pressed brick sandwich makes for a delicious brown-bagged lunch, appetizers or a weeknight dinner. Make in advance and then enjoy for up to 5 days afterwards.
ITALIAN PRESSED-BRICK SANDWICH
3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 WITH 2 COMMENTS
Densly packed with classic antipasti ingredients, this sandwich is vibrantly flavored. Serve these sandwich bites as an appetizer, take them on a picnic or a hike, or brown bag them for an awesome workday lunch.
FIG AND GOAT CHEESE ROLLUPS
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH NO COMMENTS
Easy and delicious no-cook, gluten-free, fig appetizers that can be made in advance.
PEACH, PROSCIUTTO & CHICKEN KABOBS
6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5 WITH 2 COMMENTS
Prosciutto is my secret ingredient for making moist and tasty kabobs. The combination of chicken, peaches and prosciutto makes for particularly succulent and flavorful kabobs.
SWEET POTATO, PROSCIUTTO AND CARAMELIZED ONION PIZZA
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 WITH NO COMMENTS
Sweet potato coins form the crust to this delicious, vegetable-dense, gluten free pizza, topped with Fontina cheese, prosciutto, caramelized onions, corn and cilantro.
PEAR, PROSCIUTTO & POMEGRANATE SALAD
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 WITH NO COMMENTS
Crisp prosciutto and seared pears topped with pomegranates, goat cheese and toasted walnuts over a bed of butter lettuce and frisee makes for a quick and flavorful fall salad.
OTTOLENGHI CARAMELIZED ENDIVE WITH PROSCIUTTO
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 WITH 3 COMMENTS
An Ottolenghi favorite, these caramelized endive are stuffed and topped with a slice of prosciutto or serrano ham for a savory treat. Make ahead and pop in the oven 15 minutes before serving.
BASIL AND PROSCIUTTO-WRAPPED PEACHES
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 WITH ONE COMMENT
Juicy peach slices wrapped in basil and prosciutto and tossed in a Spanish sherry vinegar and cumin vinaigrette. The perfect no-cook summer appetizer.
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