Wild Wonders® Prosciutto Platter


6Wild Wonders® Prosciutto PlatterPortions 6

Temps de préparation

2020 Mins 5 Mins 25 Mins

Cooking Mins




  • 8 slices prosciutto
  • 8 slices capicollo
  • 8 dried apricots
  • 4 green honey figs
  • 1/2 cup olives with pits
  • 1/3 cup walnuts
  • 1/4 lb Parmigiano-Reggiano
  • 1/4 lb blue cheese of choice
  • 1/2 cup crumbled Parmesan cheese

Toasted Pita

  • 3 pieces of pita bread
  • 1 Tbsp olive oil
  • Kosher salt to taste
  • Freshly ground black peppercorns to taste

Pickled Wild Wonders® Tomatoes

  • 2 cups white wine vinegar
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar
  • 1 tsp whole black peppercorns
  • 1/4 cup red onions, julienned
  • 1 pint of Wild Wonders® tomatoes, sliced halfway through


Toasted Pita

Preheat oven to 400°F. Cut pita into triangles and drizzle with olive oil, salt, and pepper then place on a tray. Bake for 2 minutes or until warmed through.

Pickled Wild Wonders® Tomatoes

Bring a pot of vinegar, salt, sugar, and black peppercorns to a boil. Place onions and tomatoes into the hot liquid and steep to room temperature. Remove the tomatoes gently with a slotted spoon once ready to serve

Putting it all together

Assemble all elements of the platter as pictured with your favorite jam or spread.

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