This Provolone Grilled Cheese Sandwich recipe is filled with prosciutto, blue cheese, arugula & fig jam for a flavorful, delicious & filling sandwich!
This farro recipe combines the nutty Italian grain with prosciutto, pine nuts and provolone for an easy and delicious main or side dish.
It’s Day 4 of Thanksgiving Week on the blog, and I’m so excited to share this delicious farro recipe from my friends at Anolon Cookware.
While Farro isn’t the most widely-known grain, what it lacks in notoriety, it makes up for in health benefits, adaptability to various dishes, and complex taste! The nutty, elegant grain can be used in a number of different ways, and would be a unique addition to any holiday menu.
Ever since I created the Stacked Beet Salad on Little Leopard Book in March, I’ve had the idea to create another stacked dish of sorts with Eggplant Parmesan.
I ended up with a quick and easy eggplant parm of sorts that I paired with one of my favorite salads of all time, the caprese salad.
You know how there are foods, that as soon as you think about them, a specific memory comes to mind?
For me, the Monte Cristo will always remind me of eating at Bennigan’s as a kid in Oklahoma with my brother and my grandparents.
This thin crust Hawaiian Pizza recipe is topped with a homemade Sriracha Pizza Sauce, fresh pineapple, prosciutto, mandarin oranges and mozzarella cheese.
Last Monday was National Pizza Day, so of course I made nachos… haha, just kidding, I made pizza, but not just any pizza, I made Hawaiian Pizza, and not just any Hawaiian Pizza, but this delicious prosciutto & pineapple hawaiian pizza with homemade Sriracha pizza sauce, because (as I like to say on Instagram) yes, yes & more yes!
I hosted a girls night wine and cheese party last weekend. Everyone brought a bottle of wine and I made that aforementioned perfectly constructed cheese plate.
So what makes the perfect cheese plate? In my cheese-loving opinion it’s a combination of salty and sweet components on the side of a variety of cheeses, prosciutto and honey.
- cheeses (I like a combination of hard, soft, strong and mild)
- thinly sliced prosciutto
- dates (seeds removed)
- nuts (almonds or mixed)
- baguette (toasted and sliced)
- pretzels (or pretzel crisps as seen above)
- honey (or honeycomb if you feel like splurging, $20 at Whole Foods)
I like to purchase my cheeses at Whole Foods because they have an amazing little bin called the “Snack Cheese” or “Value Cheese”. It is simply the smaller cuts of cheese from each wheel which they sell for under $4 each.
This is the perfect way to construct a deluxe cheese plate with many different varieties without breaking the bank! This is also the perfect opportunity to try a new, unique cheese that you might not have tried otherwise!
There are a few ways to serve the cheese plate. The above display uses a large wood board I purchased at Ikea for $9.99.
If you would like to display the different varieties of cheese you are using, you can add small display chalkboards. I purchased the ones seen here at Williams-Sonoma for $29.
These are so cute and can be used as labeling boards for a number of different things.
Another display option which will save you a little money is to simply wrap a blank white address label around a toothpick and write the cheese variety on the label to display what type of cheese it is.
This is a quick and simple display method that combines supplies most people already have at home.
The final cheese plate display option involves one component only, a homemade chalkboard using a Dollar Tree silver tray spray painted with chalkboard paint.
Simply write the name of each cheese on the plate with chalk next to the appropriate cheese.
Enjoy the perfect cheese plate before your next dinner, at your next party or on a Wednesday night, just because!
Hi, my name is Whitney and I’m a pizza addict. Yes, I will admit, I have probably never met a pizza I didn’t like.
Ingredients (crust – makes 1 pizza)
- 1/2 cup water
- 1/4 oz yeast
- 2 cups flour
- 1/4 tsp salt
- 1 cup pizza sauce
- 3 cups arugula
- 4 oz prosciutto
- 1/4 cup romano cheese
- 1/4 cup parmesan cheese
Start making the crust by combining the water and yeast. Allow to sit for 5-10 minutes or until the mixture begins to bubble.
Next, add the flour, salt and mix until a solid ball forms. Knead the ball of dough for 5 minutes then place into a large greased bowl and cover.
Allow to rise for 30-45 minutes then place the dough on a baking sheet and roll into a thin crust.
Next, spread the pizza sauce on top. I used the same recipe that I used on my deep dish pizza because it was amazing! I highly recommend you do the same!
Next, top with 2 cups of the arugula.
Then with the strips of prosciutto.
Finally top with the parmesan and romano cheeses.
Bake at 425° for 10-12 minutes. Remove from the oven and top with the additional cup of arugula.
Slice in and get down on this bad boy!
Great combination in life, especially amazing on pizza!
Yeah, a got a little picture happy with this one!
♣ Vegetarian Option: Remove the prosciutto and replace with red onions for a delicious vegetarian pizza.
♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.
While I loved “Meatless May” I am very excited to re-introduce meat to the blog now that it is June!
The idea for this recipe came from a combination of my favorite pizza in Oklahoma and Pinterest. I saw a pin for avocado with goat cheese wrapped in prosciutto, then the following day I had a slice of “Maui Magic” from Hideaway Pizza in OKC which combines pineapple, mandarin oranges and Canadian bacon, and that’s how the Pineapple Goat Cheese Prosciutto wraps were born!
I decided to pair the delicious wraps with a Honey Lime Mint Glaze to give it that extra fresh, light, summer flavor!
Ingredients (makes 15 wraps)
- 1/2 fresh pineapple (cubed)
- 4 oz goat cheese
- 3 oz prosciutto (sliced)
Honey Lime Mint Glaze (makes app 3/4 cup)
- 3 tbsp honey
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 1 tbsp fresh mint (finely chopped)
Start by slicing the prosciutto and cutting up the pineapple. Next, take a small piece of goat cheese and place on a cube of pineapple.
Then wrap the prosciutto around the pineapple and goat cheese.
And repeat 14 times.
Next, make the glaze by whisking together the 4 ingredients.
Drizzle the glaze over the wraps or serve on the side for guests to pour on their own.
♣ Vegetarian Option: Substitute the prosciutto with Veggie Bacon.
- Vegan Option: The glaze can be made vegan by substituting the Honey with Agave Nectar and poured over pineapple cubes, omitting the cheese and prosciutto.
♦ Gluten Free Option: This recipe is gluten-free.