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.
- 3 Roma tomatoes, chopped
- 5 Basil leaves, chiffonade
- ½ teaspoon lemon juice
- Salt and pepper
- Calabrian chilies
- Fresh mozzarella pearls
- Radicchio leaves
- Marinated artichokes
- Black olives
- Roasted peppers
- 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
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.
We’d love to hear your thoughts, ideas and comments on this recipe.