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An Antipasto Story featuring Prosciutto-frontal view

An Antipasto Story featuring Prosciutto

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 bring a smile to your face.

  • Total Time: 30 minutes
  • Yield: 2-4 1x


  • 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


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:

  1. 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!



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.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 20 minutes
  • Category: Appetizers
  • Cuisine: Italian

Keywords: summer, prosciutto, bocconcini, cantaloupe, focaccia, antipasto, figs, grissini, Italian

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