Prosciutto Rockefeller Recipe

preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Arrange the prosciutto slices flat on the prepared baking sheet in a single layer, leaving small gaps so they crisp evenly if you plan to warm/crisp them briefly. Alternatively, keep them flat for assembly without crisping.

In a small bowl, combine the softened butter and olive oil. Using a fork, mash until smooth and well combined.

Stir in the minced fresh chili, minced garlic, lemon zest, smoked paprika, sea salt, and freshly ground black pepper until evenly distributed. Taste and adjust salt or chili heat as needed.

Spoon the chili butter into a small piping bag or keep in the bowl to spoon later. If you prefer a warm spread, warm gently in a microwave for 10–15 seconds or leave at room temperature to remain spreadable.

In a small skillet, warm 1 tsp olive oil over medium-low heat. Add the minced shallot and sweat gently for 2–3 minutes until translucent and softened but not browned. Remove from heat and let cool for 2 minutes.

In a small bowl, combine the crumbled Gorgonzola, cooled shallot, heavy cream, chopped parsley, and lemon juice. Mix until a creamy but slightly chunky texture forms. Season with 1/4 tsp freshly ground black pepper and adjust lemon or cream to reach a spreadable consistency.

Taste and add a pinch of salt only if needed (Gorgonzola is already salty). Keep the mixture at room temperature until assembly so it remains easy to spread.

If using crostini: lightly toast baguette slices until golden. If you prefer prosciutto warmed/crisped: place the baking sheet with prosciutto into the 400°F oven for 4–6 minutes until edges are lacy and just crisp (watch closely). Remove and let cool slightly.

Place one prosciutto slice (or one toasted crostini topped with a slice of prosciutto) on a work surface. Pipe or spread about 1/2 teaspoon of the chili butter evenly over each prosciutto slice.

Top the buttered prosciutto with about 1 tablespoon of the Gorgonzola shallot mixture, gently pressing so it adheres. Fold or roll the prosciutto as desired: roll into a tight cylinder for a canapé, or fold into a small parcel for a rustic presentation.

Repeat with remaining slices. For a finished look, place each Prosciutto Rockefeller on a crostini if not already used, or serve the prosciutto rolls directly on a platter.

Arrange on a serving platter. Drizzle a small amount (about 1 tsp total) of extra virgin olive oil over the assembled pieces and sprinkle microgreens or chopped parsley on top.

Serve immediately while the butter is soft and the prosciutto is at room temperature, or within 20 minutes if you briefly crisped it. Provide toothpicks if serving as bite-size canapés.