San Danielle Prosciutto Recipe

Make pickling brine

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil). Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions, pressing down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours). Pickled onions will keep up to 2 weeks refrigerated.

Prepare poaching liquid

In a medium saucepan combine 1 cup dry red wine, 1 cup water, 3 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, 1 cinnamon stick and 2 thyme sprigs. Warm over medium heat, stirring until sugar dissolves.

Add the halved figs, cut side down. Bring the liquid to a gentle simmer (avoid a rolling boil) and poach the figs for 6–8 minutes until tender but holding shape. Turn figs once halfway through so both sides poach evenly.

Using a slotted spoon transfer figs to a plate. Continue simmering the poaching liquid until reduced by about half and slightly syrupy (4–6 minutes). Remove and discard cinnamon stick and thyme. Spoon a tablespoon or two of the syrup over the figs and let cool; syrup can be used for drizzling.

Toast baguette

Preheat oven to 400°F (200°C). Thinly slice the baguette on the bias into 12–14 pieces. Brush each slice lightly with olive oil (about 2 tbs total) and place on a baking sheet. Toast 6–8 minutes until golden and crisp. Alternatively, toast in a skillet with 1 tablespoon butter until golden.

When crostini are warm, spread a thin smear of softened butter on each slice (optional). Arrange 1 slice of San Daniele prosciutto folded or draped on each crostini (use 8–12 crostini depending on portioning).

On each prosciutto-dressed crostini, add a small spoonful (about 1 tablespoon) of crumbled gorgonzola. Top with one poached fig half, a few rings of pickled red onion, and a small amount of dressed arugula (about 1 tablespoon).

Drizzle each crostini lightly with 1/4 teaspoon honey and a teaspoon of the reserved poaching syrup (optional) for extra gloss and flavor. Finish with a light sprinkle of coarse sea salt and freshly cracked black pepper to taste.

Arrange crostini on a platter and serve immediately. Leftover components (poached figs, pickled onions, extra prosciutto) may be stored separately in the refrigerator for up to 3 days.