Appetizers and Snacks, Meat and Poultry

An Antipasto Story featuring Prosciutto

Nicoletta August 6, 2020

Jump To Recipe

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. An Antipasto Story featuring Prosciutto-frontal view

[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
  • 1/2 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
  • lupini
  • potato chips
  • mixed nuts
  • blueberries, Champagne grapes
  • honey
  • raspberry/blueberry compote

An Antipasto Story featuring Prosciutto-top view of some boards

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.

An Antipasto Story featuring Prosciutto-prosciutto e fichi board

‘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.

An Antipasto Story featuring Prosciutto-prosciutto e melone board 

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.

An Antipasto Story featuring Prosciutto-hands on the table

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
An Antipasto Story featuring Prosciutto-frontal view

An Antipasto Story featuring Prosciutto

  • Author: Nicoletta and Loreto
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Appetizers
  • Cuisine: Italian

Description

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.


Ingredients

  • 1 package of San Daniele prosciutto
  • 1/2 ripe cantaloupe
  • 6 figs, fresh or dried
  • 6 grissini

Onion oregano focaccia:

  • 1 pizza or focaccia dough
  • 2 Tbsp evo oil
  •  1 small onion, sliced
  • dried oregano
  • sea salt flakes

Herb infused Bocconcini:

  • 1 package of fresh pearl bocconcini
  • 1 Tbsp olive oil
  • Pinch of dried oregano
  • 1 tsp fresh chopped basil
  • Pinch of salt, and chili flakes

Supporting ingredients:

  • olives, Kalamata and Nocellara
  • Mastro spicy salami
  • Rosemary crusted Asiago cheese
  • Savello di Roma cheese
  • lupini
  • potato chips
  • mixed nuts
  • blueberries
  • Champagne grapes
  • honey
  • raspberry/blueberry compote

Instructions

Prosciutto e’ Melone:

  1. Cut cantaloupe in half and scoop out seeds and pulp. Cut into nice size wedges then take a slice of the San Daniele prosciutto and wrap around the wedge. Place on the board.

Figs and Prosciutto:

  1. Take the fig dried or fresh. Remove the stem, cut in half, then grab a slice of the San Daniele prosciutto. Fold it into an accordion shape and attach it to fig with a toothpick.

Grissini wrapped in prosciutto:

Grab one of the grissini, place it perpendicular to the prosciutto slice in the package. Wrap the prosciutto onto the top part of the grissini rolling it around. Place into a tall glass or jar.

Onion oregano focaccia:

  1. Grease a square non-stick cookie sheet with e.v.o. oil and, with greasy hands, transfer the risen dough on the sheet.
  2. Spread the dough in the sheet, pressing with your fingertips, creating little crates, until you reach the edges of the pan. Add the sliced onion on top, pressing lightly to make them sink a little. Sprinkle with abundant oregano, drizzle (or brush) more e.v.o. oil. Finish with flaked sea salt.
  3. Let it rise again, covered, at room temperature, for half an hour to an hour. Preheat the oven to 220°C (425° F). Bake in the preheated oven for 20-30 minutes, or until nice and golden.

Herb infused Bocconcini:

  1. Place the small bocconcini pearls into a bowl. Add a splash of olive oil, and sprinkle in some dried oregano, chopped fresh basil, a pinch of salt and chili flakes.

Supporting ingredients:

  1. All of the other ingredients can be arranged on your table creatively. If you are having a hard time with it just look at our pictures for ideas. Most of all, have fun doing it!

Enjoy!


Notes

If you can’t find some of the ingredients improvise or use what you have.

If you do not want to make homemade focaccia, use a store-bought one.

Recipe Card powered byTasty Recipes

You Might Also Like

20 Comments

  • Avatar
    Reply Shelley August 10, 2020 at 2:14 pm

    Oh, wow, Nicoletta! This is truly a beautiful post – what a stunning spread! I was excited you included your recipe for marinating the bocconcini! And so many great ways to use the prosciutto – omg with those lovely fresh figs! You’re spot-on right that antipasto doesn’t have to be saved for specific “celebrations” – it’s such a loverly and really easy meal any time (especially when it’s so hot out and you don’t feel like cooking)!

    • Loreto
      Reply Loreto August 13, 2020 at 9:51 pm

      Thank you! Such lovely words and felt very deeply! I love preparing things like this. It was so enjoyed and feeling really happy with the outcome!
      Have a most wonderful day!

  • Avatar
    Reply Amanda August 10, 2020 at 5:59 pm

    This is one impressive antipasto board! We love enjoying a big antipasto for dinner, and the way you presented everything is beautiful. I’ll have to put your tips into use next time!

    • Loreto
      Reply Loreto August 13, 2020 at 9:49 pm

      Thank you Amanda! Nicoletta really poured her heart into the presentation and it really shows. I so appreciate your encouraging words especially because it makes me feel really good knowing someone appreciates Nicoletta’s artistic creativity!

  • Avatar
    Reply Heidy Linn August 11, 2020 at 5:56 am

    I am seriously impressed with your Antipasto spread. The images looked to die for delicious!!! I bet my husband would love this. I might make it for our date night this weekend! Thank you for another fantastic idea!

    • Loreto
      Reply Loreto August 13, 2020 at 9:45 pm

      Heidy you are so very kind. Thank you for this lovely comment and I am sure your husband is going to love this!
      Happy date night you two!

  • Avatar
    Reply Taleen | Just As Tasty August 11, 2020 at 9:45 am

    Oh man, this spread looks incredible! Love the different ideas for the prosciutto, can’t wait to try this myself!

    • Loreto
      Reply Loreto August 13, 2020 at 9:42 pm

      Hi Taleen, we are so excited for you to have this antipasto experience. There is so much variety and everything is so tasty. Sweet savory, tender crunchy. Every time we do this it is a hit and thee are just crumbs left!
      Thanks for liking this!
      Cheers!

  • Avatar
    Reply Eva August 12, 2020 at 2:33 am

    Prosciutto e melone is one of my all-time favourite antipasti, but I never tried prosciutto with figs! I feel your pain, here in Sweden I also have a hard time finding fresh figs, but sometimes they are available- for a very short period and super expensive, but I always cave in because I love figs. Gotta makde sure to get some prosciutto in my grocery basket when I buy my yearly treat of figs!

    • Loreto
      Reply Loreto August 13, 2020 at 9:39 pm

      Hi Eva, thank you for this comment. Yes we are in similar situations with the adventure of finding figs, however so worth it! Go for it!
      Happy antipasto night!

  • Avatar
    Reply Marta August 12, 2020 at 12:30 pm

    I love a good antipasto spread as a replacement for a sit down meal. There’s nothing better than a nice prosciutto and cheese!

    • Loreto
      Reply Loreto August 13, 2020 at 9:35 pm

      You are so right Marta, we love this type of eating and it is so in tune with our culture! Thank you so much for sharing!
      Cheers!

  • Avatar
    Reply Tammy August 14, 2020 at 1:18 pm

    It’s not complete unless there is prosciutto! I love it especially wrapped with melon. This summer has just been one long picnic for me…I love making boards like this for dinner on hot nights. I never get tired of the variety 🙂

    • Nicoletta
      Reply Nicoletta August 17, 2020 at 12:28 pm

      Yes! And you can change it up all the time, so you don’t get tired of it. We love it too!!

  • Avatar
    Reply Veronika August 14, 2020 at 2:10 pm

    Oh, my mouth is watering now! Melon and prosciutto are the best combo! Need to buy it tomorrow and make for the weekend!

    • Nicoletta
      Reply Nicoletta August 17, 2020 at 12:29 pm

      Hope you got some prosciutto and melon for the weekend! We did it again for our family and it was devoured!

  • Avatar
    Reply Leslie August 15, 2020 at 2:53 pm

    This is just stunning. You have literally thought of everything, not leaving a single thing out for this spread. Just beautiful!

    • Nicoletta
      Reply Nicoletta August 17, 2020 at 12:30 pm

      Thank you! Yes, we tried to think of everything we like in an antipasto board, and we were pretty happy about it.

  • Avatar
    Reply Marisa F. Stewart August 16, 2020 at 11:43 am

    Who needs regular food when they can have a beautiful antipasto to enjoy. You certainly have brought in all of the right ingredients. I was raised with prosciutto — so good you don’t want anything of lesser quality. And the San Daniele variety I find a bit sweeter than the Parma.

    • Nicoletta
      Reply Nicoletta August 17, 2020 at 12:37 pm

      Yes, we love San Daniele prosciutto a lot, it is so sweet! And yes, only the best quality ingredients for us. Thank you!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.