Name: Bacaros Prosciutto Di San Daniele Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 grams Prosciutto di San Daniele; 100 grams Giardiniera (Italian pickled vegetables); 50 grams Mostarda (mustard fruit preserves); 10 pieces Crostini

A well-cut rosé, Champagne, offering a textured, raw silk-like mousse, with rich hints of almond biscotti and smoke to the core of wild cherry and strawberry fruit, anise and pickled ginger.

Gaston Chiquet, Rose Premier Cru, N/V Champagne

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

If you are making crostini from scratch, slice a baguette into thin pieces (about 1/2 inch thick) and brush them lightly with olive oil. Toast in a preheated oven at 375°F (190°C) for about 10 minutes, until golden and crisp.

Prepare the Crostini

On a serving platter, lay out the slices of Prosciutto di San Daniele attractively. Arrange the giardiniera and mostarda in small bowls or directly on the platter. Place the crostini next to the meats and condiments.

Assemble the Plate

Enjoy the prosciutto with the pickled vegetables, mustard preserves, and crostini as a delightful appetizer or part of an antipasto spread.

Serve