An Antipasto Story featuring Prosciutto. Imagine a table set with a plethora of beautiful Italian ingredients with prosciutto being the star of the show and enough color to definitely bring a smile to your face.
[Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own]
With both of us growing up in an Italian family, our table was often graced with prosciutto and its endless combinations. Especially in the summer, when hot temperatures make you want to spend less time in the kitchen with the oven or stovetop blazing, San Daniele Prosciutto is our top choice. It is versatile and delicious.
San Daniele prosciutto
As a matter of fact, prosciutto is not just for special occasions, but perfect to have on its own. Also, it’s easy to use on everyday recipes to enhance flavor: think of crisping it up in the pan and adding it to pasta and risotto, or topping your pizza with prosciutto slices. Does it sound good? Equally, it is a great addition to a charcuterie board.
Our Antipasto story
An Antipasto story, at our place, doesn't have to celebrate a noteworthy event. It's a great meal any day of the week.
For this one, we whipped up an onion and oregano focaccia with the pizza dough that was in the freezer, dressed some bocconcini in herbs, chilies, and evo oil, wrapped some grissini, figs, and cantaloupe slices in San Daniele prosciutto, combined with a variety of cheese, fruits, nuts, honey, jam, olives, lupini, and potato chips. With a little artistic flair, we had a table that was colorful, joyful, and so enticing! Above all, very much enjoyed with a glass of Crodino, the Italian bitter aperitif.
What's in our antipasto:
- 1 package of San Daniele prosciutto
- ½ ripe cantaloupe
- figs, fresh or dried
- grissini (Italian breadsticks)
- homemade onion and oregano focaccia
- herb-infused bocconcini
- mixed olives, Kalamata and Nocellara
- Mastro spicy salami
- Rosemary crusted Asiago cheese
- Savello di Roma cheese
- potato chips
- mixed nuts
- blueberries, Champagne grapes
- raspberry/blueberry compote
Grissini wrapped in prosciutto
Certainly, fun to make and to eat, these Italian breadsticks find their match made in heaven in prosciutto slices. It is like having a prosciutto panini on a stick.
Figs and prosciutto
Summer in Italy means plenty of fresh figs and the combination of figs and prosciutto is one that you can often find on family tables as well as on restaurant menus. Pleasant to the eye and delightful for the taste buds, this combination works magic even if you, like us in Canada, had no luck in finding fresh figs and had to rely on beautifully dried figs. Just grab a slice of prosciutto, fold it like an accordion, and attach it to a half fig with a toothpick. The texture and the sweetness of the fig balance nicely with the saltiness and tenderness of the prosciutto.
'Prosciutto e melone'
Prosciutto e melone, which is cantaloupe wrapped in prosciutto slices, is an Italian summer staple. The freshness, sweetness, and juiciness of the cantaloupe marry perfectly with the savoriness and classic flavor of the prosciutto. Simply wrap a prosciutto slice around a melon wedge and enjoy an unbelievably thirst-quenching experience.
Where to find San Daniele prosciutto
By all means, it's nice when you can walk into the pre-package section or bulk deli counter of your grocery store and grab a package of San Daniele®, the #1 Prosciutto brand in Canada, made according to old-world tradition (cured for 12 months). When you open the package you will see beautiful slices, each separated by a thin sleeve and you are enticed by unique fragrance and naturally rosy color only time can achieve.
So, next time you're at your grocery store, don't forget to bring home this exquisite package of prosciutto and plan your antipasto story night.
Definitely, these days staying in is the new going out. Make it easy yet special, pour a drink of your choice and sit back, fill your plates, and enjoy the symphony of flavors!
For other great ideas, visit the Share Mastro website.Print