This charcuterie board favorite goes for a spin in the oven and turns irresistibly crispy.
Youll first bake slices of prosciutto until crisp, and then brush them all over with rosemary-infused honey.
The sweet-salty combo with an herby touch is the definition of divine simplicity.
Photo:Victor Protasio
Show off these prosciutto crisps on a cheese board, or serve them with potato chips and bubbly.
Line 2 large rimmed baking sheets with parchment paper.
Lay prosciutto slices flat on baking sheets in a single layer.
Bake prosciutto, in batches if needed, until crisp, 12 to 15 minutes.
Meanwhile, place rosemary in a small skillet and cover with honey.
Bring to a boil over medium, stirring gently to move rosemary through honey once or twice.
Reduce heat to low; simmer until fragrant, about 1 minute.
Remove prosciutto from oven and immediately brush lightly with warm honey.
If honey thickens as it cools, rewarm over low.
(Refrigerate leftover honey for up to 3 weeks.)
Let prosciutto cool completely on baking sheets, about 10 minutes.
2,000 calories a day is used for general nutrition advice.
