Our 11 Best Prosciutto Recipes

Spinach-and-Prosciutto Ravioli

As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag.

Asparagus with Scallops, Browned Butter and Prosciutto

This simple, flavorful recipe is a quick-dinner classic.

Five-Herb Frittata with Prosciutto and Parmesan

At dinner parties, Nancy Silverton often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table

Fava Bean Crostini with Prosciutto & Mint

Garlicky and bright, these crostini are fabulous for entertaining. You can prepare the fava-ricotta pesto in advance and top the toasts just before guests arrive. If you love Parmigiano-Reggiano, follow Carmellini's suggestion to "go heavy with the shaved cheese."

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.

Melon-and-Peach Salad with Prosciutto and Mozzarella

Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty here.

Baked Eggs with Spinach, Asparagus, and Prosciutto

Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

• Baked Eggs with Chorizo and Potatoes

Brioche with Prosciutto, Gruyère and Egg

"I love a good frisee salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

Potato Frittata with Prosciutto and Gruyère

This cheesy frittata is the kind of dish--fast, flexible and easy to reheat--that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

• Egg White & Spinach Frittata with Salsa Ranchera

Roasted Pork Loin Stuffed with Spinach and Prosciutto

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).

• Baked Rigatoni with Spinach, Ricotta, and Fontina

Prosciutto, Tomato and Olive Bruschetta

Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering a flavorful and inspiring evening.

• Herbed Chickpea Bruschetta