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Prosciutto-wrapped grissini breadsticks with cheese sauce recipe

Prosciutto-wrapped grissini breadsticks with cheese sauce recipe

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  • Recipes
  • Dish type
  • Bread
  • Breadsticks

Take shop-bought grissini breadsticks and turn them into an impressive and tasty nibble with this recipe! Perfect party fare.

82 people made this

IngredientsServes: 6

  • 25g butter
  • 1 tablespoon plain flour
  • 200ml milk
  • 150g semi-firm cheese, such as Asiago or Gruyere, cubed
  • 3 tablespoons cream
  • salt and freshly ground black pepper to taste
  • 100g prosciutto
  • 1 packet shop-bought grissini breadsticks

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a small pan, melt the butter, add the flour and stir. Add the milk slowly and stir.
  2. Add the cheese. Add the cream and keep cooking all the ingredients over low heat. Add salt and pepper to taste.
  3. Wrap prosciutto around the breadsticks and place them on a large plate.
  4. Pour the cheese sauce into a bowl where to dip the breadsticks. Serve.


In a pinch you could use shop-bought cheese sauce for dipping.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

These were really good and simple to make. Unfortunately,, I could not find grissini sticks so had to make my own. Not the fault of this recipe though and I will surely use it again. Thanks for posting-02 Oct 2012

Oscar Party Appetizers

Can’t make it to any big Hollywood parties for the Academy Awards this Sunday, March 4? You just might want to polish up your repertoire of snacks for a party of your own—or show up at your friend’s place with a step up from a bag of chips. The following ideas elevate the healthy asparagus spear, wrap up crunchy breadsticks with savory prosciutto and pair with a decidedly different dip, and popcorn, the movies’ “best friend,” mixes it up with sweet additions. Take a cue from caterers and think a little more about the presentation. Dig out your fun trays or plates and cocktail glasses for serving your snacks with style.

Crispy Roasted Asparagus with Sesame Dipping Sauce

The fastest path to asparagus nirvana is to steam the stalks and dunk them in mayonnaise spiked with a little soy sauce and sesame oil, says chef and food writer Regina Schrambling, who contributed this recipe to Real Food. Roasting takes slightly more time but produces both more intense flavor and a great crisp texture that goes even better with a lighter dipping sauce she notes.

¼ cup sesame seeds
½ cup panko or other dry bread crumbs
1 pound asparagus
1 large egg, white only
1 tablespoon milk
¹⁄3 cup tamari or soy sauce
2 teaspoons grated fresh ginger
2 teaspoons chopped chives
2 teaspoons hot sesame oil

1. Preheat oven to 300°F. Spread sesame seeds in a small baking dish and toast until lightly browned, about 10 minutes. Cool.

2. Raise the oven setting to 375°F.

3. Break off tough woody ends of asparagus and discard. Wash spears well in cold water, drain, and pat completely dry. Beat egg white and milk together in a shallow dish until well blended. Combine sesame seeds with panko in a second shallow dish. Dredge asparagus spears in egg white, then in sesame mixture, turning to coat well. Lay on a rack set over a heavy baking sheet, or onto a foil-lined rimmed baking sheet. Let stand 10 minutes, and then roast until crisp, about 10 minutes depending on thickness.

4. While asparagus cooks, combine remaining ingredients in a bowl and blend well. Serve asparagus hot or cold with sauce for dipping.

Prosciutto-Wrapped Grissini with Red Pepper-Dried Cherry Tapenade

Makes 18 grissini (serves 6).
Photo by Terry Brennan, food styling by Lara Miklasevics.

Grissini are ultra-thin breadsticks from Italy. Have the prosciutto sliced very thin so that it can be easily wrapped around each breadstick, suggests chef Rozanne Gold, who contributed this recipe to Real Food. Then dip them into this unusual tapenade for an addictive appetizer, which is also delicious simply spread on slices of toasted baguette.

1 (12-ounce) jar roasted red peppers
1 cup dried cherries
1 cup pecans, lightly toasted
²⁄³ cup grated Parmigiano-Reggiano
¹⁄³ cup olive oil
¼ small clove garlic (optional)
18 grissini
18 very thin slices prosciutto

1. Drain peppers in a colander and rinse under cold running water. Drain well and pat dry. Put cherries in a small bowl. Cover with boiling water and let sit 5 minutes to soften. Drain and pat dry.

2. Put peppers, cherries, and pecans in bowl of food processor and process until blended. Add cheese and olive oil and process until smooth. Transfer to a bowl. Push garlic through a garlic press and stir into spread, if desired. Add salt and freshly ground black pepper to taste. Cover and refrigerate until ready to use.

3. Tightly wrap one slice of prosciutto, in a spiral fashion, around each breadstick to cover (leaving an inch at one end of the breadstick uncovered so that it can be picked up).

4. Place prosciutto-wrapped grissini in a deep, narrow bowl or vase so that they stand up. Serve with the tapenade for dipping.

Photo courtesy of The Popcorn Board

Red Carpet Popcorn Parfait

This glamorous, shimmery mix, courtesy of the Popcorn Board, will surely impress guests and offers a salty sweet crunch to the snack lineup.

8 cups salted, lightly buttered popped popcorn (See Note)
1 teaspoon edible gold dust
1 cup sliced or slivered almonds
2 tablespoon butter
1 cup dark chocolate chips

1. In a large bowl, toss popcorn with gold dust. In a skillet, toast almonds over medium-low heat for about 5 minutes or until lightly browned. Transfer to plate let cool.

2. Melt butter in a small saucepan set over medium heat toss with popcorn mixture.

3. Layer popcorn, chocolate chips, and toasted almonds in plastic champagne cups.

Note: Keep in mind that popcorn kernels expand up to 40 times their original size. So 1 ounce, which is 1 /8 cup or 2 tablespoons of un-popped kernels will make 4 cups (1 quart) of popped popcorn.

The Preparation

Bread Stick Base

  • 2 cups mozzarella cheese, shredded, (8 oz.)
  • ¾ cupalmond flour
  • 1 tablespoonpsyllium husk powder
  • 3 tablespoons cream cheese
  • 1 large egg
  • 1 teaspoon baking powder

Italian Style

  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper

Extra Cheesy

  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 3 ounces cheddar cheese
  • ¼ cup Parmesan cheese

Cinnamon Sugar

  • 3 tablespoons butter
  • 6 tablespoonsSwerve sweetener
  • 2 tablespoons cinnamon

Baked camembert with bacon-wrapped breadsticks

Mix together the flour, yeast, mustard powder, 11/2 tsp fine salt, the sugar, thyme leaves and 1/2 tsp freshly ground black pepper. Stir in 250ml lukewarm water, use your hands to bring together into a dough, then knead for 10 mins on a clean surface until it is smooth and elastic. If you have a tabletop mixer with a dough hook, use this instead and ‘knead’ for just 5 mins. Sit the dough in a large, clean bowl, cover with oiled cling film and leave at room temperature for about 1 hr until doubled in size.

Heat oven to 190C/170C fan/gas 5 and line your largest baking tray with baking parchment. Sit the lid of your boxed camembert in the centre of the tray.

Knead the dough back into a smooth ball, then use your fingers to make a hole through the centre. Steadily stretch the doughnut shape into a large ring until the centre hole is large enough to fit around the lid. The best way to do this is to swing the dough around your fingers, then hand, like a hula-hoop.

Sit the dough ring on the tray around the box lid. Use kitchen scissors to snip the dough ring into 20 strips, from the outside in, but leave a few millimetres of dough still connecting the strips together around the lid in the centre. If using the ready-to-eat pancetta slices, halve each one lengthways. Twist one of the 20 dough strips to make it longer and thinner like a breadstick, then wrap a pancetta slice in a spiral around it. Repeat with all the dough strips.

Your breadsticks might look a little higgledy-piggledy at the moment, so use kitchen scissors to snip the ends off any that need it to make an even, round shape, if you like (see tip below). Brush with a little light olive oil and bake for 15 mins.

Meanwhile, unwrap the camembert and top with the thyme sprigs. Brush with olive oil and sprinkle with a little more black pepper. Remove the breadsticks from the oven and sit the cheese inside the box lid, then bake for another 5 mins until the bread is golden and crispy, and the cheese molten.

One-Hour Holiday Dinner Menu with Beef Tenderloin, Roasted Carrots, and Chocolate Mousse

To make sure your menu hits the 1-hour mark, prepare the recipes in the order listed.

  • 1 Hour Ahead: Put the roast in the oven.
  • 50 Minutes Ahead: Make the mousse.
  • 35 Minutes Ahead: Roast the carrots.
  • 25 Minutes Ahead: Assemble the grissini. Put the olive-bar medley in a bowl.
  • 15 Minutes Ahead: Make the salad.
  • 5 Minutes Ahead: Warm up some store-bought Parker House rolls.

Beef Tenderloin with Horseradish Sauce

Photography by Christopher Testani

Prosciutto-Wrapped Grissini & Olive Bar Medley

Photography by Christopher Testani

Twirl thinly sliced prosciutto around grissini (crispy breadsticks) for a super-quick appetizer. At the supermarket olive bar, fill up a tub with assorted olives, peppers, pickles, and other tasty nibbles. Transfer the mix to a pretty bowl. Starter, finished!

Nigella delivers ripe prose, easy recipes, and pretty pictures

Hugo Burnand/handout

Much of what you’ve always expected from Nigella Lawson is what you’ll still get: ripe prose, easyish recipes, pretty pictures. The latest, “Nigellissima: Easy Italian-Inspired Recipes,” makes an effort to be simple and quick, but sometimes simply seems rushed. Headnotes are lush but hasty, and a few of the recipes hardly merit the name. Is “Prosciutto-wrapped grissini” really a recipe if the ingredients are prosciutto and grissini (breadsticks), and the instructions are to wrap one around the other?

Still, part of Lawson's charm has always been her easy-does-it attitude. If she relies heavily on store-bought ingredients, she chooses them for their impact, and the effort is rarely wasted.

For example, fettucine with mushrooms, Marsala, and mascarpone features a handful of dried porcini. Blended with the creamy cheese and a dash of nutmeg, the dish is a swooner.

Even better is a pasta built around golden smoked mackerel. Capers and raisins lob sweet and sour flavor back and forth over the smoky, briny fish notes, and toasted pine nuts add both fragrance and bite.

Often, though, you can't help but feel that Lawson's shortcuts come at a price. Squid spaghetti comes together in 15 minutes, but the sauce is nothing more than a can of diced tomatoes with some garlic and shallot, with just as much depth as you'd expect. Spinach baked with ricotta and nutmeg is a sort of Nigellized creamed spinach, made with baby spinach so you don't have to chop. But because there's no chopping, it also lacks the delicacy of creamed spinach, coming out more like a frittata.

Lawson draws on Sicilian flavors in a cauliflower salad with olives, lemon, saffron, and pine nuts. It's a nice idea, though I find the deliberate crunchiness of the barely blanched cauliflower hard to take, and would have gladly sprung for a few more minutes in the pot.

Pork chops with fennel seeds and allspice offer the flavor of sweet sausage in the form of a chop, though it would benefit from more juiciness and sauce. A gorgeous image of crisp pork belly slices, scattered with fennel seeds and chili flakes, is too tempting not to try. But the slices need an hour longer than indicated to turn crisp. Chicken with a tarragon salsa verde is pretty to look at with its vibrant green sauce. But in the end there's no getting flavor into chicken breast just by roasting it with a couple of sprigs of tarragon in the neighborhood.

A chocolate olive oil cake, though, is fairly fussless and immediately gratifying. Dense and gluten-free (made with almond meal), it is as "squidgy" in the middle as the headnote promises, and just crisp on the edges where the oiled crust meets the hot air of the oven.

The book's quantities are a little odd. The majority of these recipes serve either two people or more than six, perfect, I suppose, for the busy couple who entertains on the weekends. Photos are gorgeous, evoking the unhurried enjoyment of food that has always been part of Lawson's message. But the recipes themselves could benefit from more of that slow care.

An Antipasto story, at our place, doesn't have to celebrate a noteworthy event. It's a great meal any day of the week.
For this one, we whipped up an onion and oregano focaccia with the pizza dough that was in the freezer, dressed some bocconcini in herbs, chilies, and evo oil, wrapped some grissini, figs, and cantaloupe slices in San Daniele prosciutto, combined with a variety of cheese, fruits, nuts, honey, jam, olives, lupini, and potato chips. With a little artistic flair, we had a table that was colorful, joyful, and so enticing! Above all, very much enjoyed with a glass of Crodino, the Italian bitter aperitif.

What's in our antipasto:

  • 1 package of San Daniele prosciutto
  • ½ ripe cantaloupe
  • figs, fresh or dried
  • grissini (Italian breadsticks)
  • homemade onion and oregano focaccia
  • herb-infused bocconcini
  • mixed olives, Kalamata and Nocellara
  • Mastro spicy salami
  • Rosemary crusted Asiago cheese
  • Savello di Roma cheese
  • lupini
  • potato chips
  • mixed nuts
  • blueberries, Champagne grapes
  • honey
  • raspberry/blueberry compote

Grissini wrapped in prosciutto

Certainly, fun to make and to eat, these Italian breadsticks find their match made in heaven in prosciutto slices. It is like having a prosciutto panini on a stick.

Figs and prosciutto

Summer in Italy means plenty of fresh figs and the combination of figs and prosciutto is one that you can often find on family tables as well as on restaurant menus. Pleasant to the eye and delightful for the taste buds, this combination works magic even if you, like us in Canada, had no luck in finding fresh figs and had to rely on beautifully dried figs. Just grab a slice of prosciutto, fold it like an accordion, and attach it to a half fig with a toothpick. The texture and the sweetness of the fig balance nicely with the saltiness and tenderness of the prosciutto.

'Prosciutto e melone'

Prosciutto e melone, which is cantaloupe wrapped in prosciutto slices, is an Italian summer staple. The freshness, sweetness, and juiciness of the cantaloupe marry perfectly with the savoriness and classic flavor of the prosciutto. Simply wrap a prosciutto slice around a melon wedge and enjoy an unbelievably thirst-quenching experience.

Where to find San Daniele prosciutto

By all means, it's nice when you can walk into the pre-package section or bulk deli counter of your grocery store and grab a package of San Daniele®, the #1 Prosciutto brand in Canada, made according to old-world tradition (cured for 12 months). When you open the package you will see beautiful slices, each separated by a thin sleeve and you are enticed by unique fragrance and naturally rosy color only time can achieve.

So, next time you're at your grocery store, don't forget to bring home this exquisite package of prosciutto and plan your antipasto story night.

Definitely, these days staying in is the new going out. Make it easy yet special, pour a drink of your choice and sit back, fill your plates, and enjoy the symphony of flavors!

The Countdown

To make sure your menu hits the 2-hour mark, prepare the recipes in the order listed.

  • 1 Hours, 30 Minutes Ahead: Start the soup. Make the frico.
  • 1 Hour Ahead: Make the celery root mash. Simmer the green beans.
  • 30 Minutes Ahead: Get the salmon in the oven. Make the sauce.
  • 15 Minutes Ahead: Finish the green beans.
  • 5 Minutes Ahead: Reheat the soup and the mash. 

Mushroom Soup with Microwave Frico

Photography by Christopher Testani

This speedy version of frico (cheese crisps from northern Italy) uses the microwave. In just a few minutes, you can transform a pile of cheese into a crunchy garnish for our creamy soup.

Salmon with Green Olive-Caper Sauce

Photography by Christopher Testani

Saut Green Beans with Red Onion

Photography by Christopher Testani

If the green beans aren’t just out of the skillet come dinnertime, don’t fret. This is the kind of side that’s great warm or at room temperature.

Celery Root Mash

Photography by Christopher Testani

Frangipane Pear Tart with Cherry Jam Glaze

Photography by Christopher Testani

Get the frozen stuff. It makes everyone look like a pastry chef, and, with just a little effort, you can pull off a showstopper like this pear tart. Try for all-butter if you can find it.

Using store-bought egg roll wrappers is the ultimate shortcut for making mozzarella sticks, while smoked mozzarella adds extra flavor intrigue. Yes, you have to do some frying, but homemade mozzarella sticks are so much more satisfyingly crisp than the frozen ones.

Serving oysters as a Christmas party appetizer is a very classy move indeed. Put them out with some lemon and hot sauce—and make sure you have help shucking so you don't get stuck doing it by yourself all night long.

Recipe Roundup: Elegant Appetizers

Hosting a holiday party this month? We’ve got you covered with a roundup of our favorite recipes for hors d’oeuvres that impress. A display of these beautiful appetizers is just the thing to take your soiree to the next level. Cheers!

Crostini with Herbed Chèvre and Kumquats
This unexpected combination of soft goat cheese and fresh chopped kumquats creates a perfect contrast of bright and tangy flavors. Top off the crostini with garnish of thyme leaves.
Smoked Salmon on Toast Points
This classic hors d’oeuvre pairs an herbed cream cheese with smoked salmon, capers and grated hard-boiled eggs for a bite that’s packed with flavor. You can either assemble the toast points and present them on a platter, or set out all the ingredients and let guests prepare their own.
Mushroom Turnovers
A wonderful starter for a holiday gathering, these turnovers are filled with earthy cremini mushrooms, nutty Gruyère cheese and fresh herbs. Store-bought pastry dough and a convenient pastry press simplify prep.
Oysters on the Half Shell with Tarragon Mignonette

Served on a bed of crushed ice, this dish is as stunning as it is easy to prepare. The mignonette sauce—a classic accompaniment to raw oysters—gets a flavor boost from fresh tarragon.

Watch the video: Prosciutto di San Daniele Wrapped Grissini (May 2022).


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