Prosciutto Di Parma Recipe

Prepare prosciutto

Arrange the 6 oz of Prosciutto di Parma slices on a serving platter in slightly overlapping folds or rosettes to create height and visual appeal. Keep slices at room temperature (about 15 minutes) so flavor is at its best.

Prepare buffalo mozzarella

If using small mozzarella rounds (bocconcini), tear or slice them into bite-sized pieces and pat gently with a paper towel to remove excess moisture. Distribute the 8 oz of buffalo mozzarella around and between the prosciutto slices on the platter.

Dress the arugula

Place 3 cups of fresh arugula in a bowl. Add 1 tablespoon extra virgin olive oil, a light squeeze from half a lemon (optional), a pinch (about 1/4 tsp) of flaky sea salt, and a few grinds of black pepper. Toss gently until the leaves are lightly coated.

Add fig spread

Using a small spoon, dot or smear 4 tablespoons of fig spread in several small pools around the platter—near the mozzarella and between prosciutto folds—so diners can pair bites. For a cleaner look, place fig spread in a small ramekin on the platter.

Assemble greens on platter

Nest small handfuls of the dressed arugula across the platter, trying to balance color and volume among the prosciutto and mozzarella clusters.

Finish with oil and balsamic

Drizzle the remaining 1 tablespoon of extra virgin olive oil lightly over the prosciutto and mozzarella. Using a spoon, artistically drizzle 2 tablespoons of aged balsamic in thin lines over the cheese and around the platter. If your balsamic is very thin and you prefer a thicker finish, you can reduce it gently in a small saucepan over low heat until slightly syrupy (do not burn).

Season and serve

Sprinkle approximately 1 teaspoon flaky sea salt evenly across the platter and grind about 1 teaspoon of black pepper over the cheese and arugula. Taste a small piece and add more lemon squeeze or a touch more olive oil if desired. Serve immediately at room temperature with crusty bread or plain crackers on the side.