Wild Wonders® Prosciutto Platter
Serves
6Wild Wonders® Prosciutto PlatterServes 6
Prep Mins
2020 Mins 5 Mins 25 Mins
Cooking Mins
5
Ingredients
Platter
- 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
Directions
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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