-
Bake the prosciutto slices on cookie sheet at 350° until crispy about 5-10 minutes. Cool and then crumble.
-
Mix the cream cheese, green onions, dried beef, Worcestershire sauce and seasoning into a mixing bowl and beat with electric mixer. Add in the roasted red peppers and mix only until combined.
-
Line a 3 cup bowl with plastic wrap. Put the cheese spread into the bowl, smooth and cover with more plastic wrap. Refrigerate 2-3 hours or overnight.
-
When ready to serve, remove plastic wrap and turn out onto serving platter. Garnish with either the prosciutto or the roasted pecans. Serve with crackers.
-
Enjoy.