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Italian Antipasti with Prosciutto di Parma

Number of servings (yield): 10

Create elegant, easy and totally epic appetizers with prosciutto. Carolyn Mazzocco of Carolyn’s Cooking layers prosciutto, vegetables and cheese to diversify flavors and textures for a party platter that’s sure to please. Say goodbye to your old cheese board and hello to perfectly paired classics. Easy to add to any plate, you’ll never want a party without them.

Ingredients
  • 3 Roma tomatoes, chopped
  • 5 Basil leaves, chiffonade
  • ½ teaspoon lemon juice
  • Salt and pepper
  • Calabrian chilies
  • Fresh mozzarella pearls
  • Pesto
  • Radicchio leaves
  • Marinated artichokes
  • Black olives
  • Roasted peppers
  • Pepperonici
  • Cherry tomatoes
  • Parmigiano Regiano, broken into chunks
  • Provolone, sliced into wedges
  • 1 package (12 ounces) prosciutto
  • Breadsticks or Grissini
  • 1 demi baguette, toasted and sliced
Instructions

Prep a tomato salad by mixing together the tomatoes, basil, lemon juice, salt and pepper in a bowl.

Place Calabrian chiles and mozzarella pearls in individual bowls. Spoon pesto over the mozzarella Pile the remaining vegetables, cheese and prosciutto on a large platter, reserving a few pieces of prosciutto to wrap around the breadsticks.

Serve with toasted bread and additional breadsticks.

Cooking time: 20 minutes
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