Slice the prosciutto into ½ oz. pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a 325°F convection oven. Cook 10 minutes or until crunchy. Place in a storage container. Cover until needed.
To prepare à la carte:
1. Lightly spray ½ oz. of green onion tops with pan spray. Place on a heated sauté pan. Caramelize on one side. Season to taste with salt and pepper.
2. Place 12 oz. of rainbow carrots on an oiled metal baking pan. Place in a heated 350°F convection oven. Cook 10 minutes or until just warmed through.Stack the carrots in a warmed serving dish.
3. Place a ½ oz. of butter and ½ tsp. of fresh herb blend in a heated sauté pan. As soon as the butter begins to foam, pour over the carrots. Break ¼ oz. of crunchy prosciutto over the top of the carrots. Place the green onions on top of the carrots.
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