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Ingredients
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Charcuterie & Fruit
Cheese & Nuts
Dressing & Finish
Method
Charcuterie & Fruit
- 1
Prepare fruit
Wash the seasonal fruit. If using figs, halve them lengthwise; if using pears, core and thinly slice; if using melon, cut into bite-size wedges. Measure about 2 cups total of prepared fruit.
- 2
Arrange prosciutto
On a large serving platter or individual plates, lay out 8 slices of Prosciutto di Parma in slightly overlapping folds or gently rolled rosettes to create texture and easy picking.
- 3
Add fruit and greens
Nestle the prepared fruit pieces between and on top of the prosciutto. Scatter 2 cups of fresh arugula around the platter and tuck fresh basil leaves (if using) among the slices for aroma and color.
Cheese & Nuts
- 4
Prepare cheese
Tear 6 oz of fresh mozzarella or gently break apart burrata into bite-size pieces. Distribute the cheese evenly across the platter, placing some pieces near fruit and prosciutto so they can be paired together.
- 5
Toast nuts
In a small dry skillet over medium heat, toast 1/4 cup walnuts or chopped pistachios for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Cool slightly, then sprinkle the toasted nuts over the cheese, fruit, and greens.
Dressing & Finish
- 6
Make dressing
In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs aged balsamic vinegar (or a drizzle of balsamic reduction), 1 tsp fresh lemon juice, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Whisk or shake until emulsified.
- 7
Dress platter
Lightly drizzle the dressing evenly over the prosciutto, fruit, cheese, and arugula. If using a balsamic reduction, add just a few additional decorative dots or a light zigzag for visual appeal.
- 8