Premium Toppings Recipe

Prepare roasted red peppers

Drain jarred roasted red peppers well. Pat dry with paper towels and slice into 1/2-inch wide strips if not already sliced. Place in a medium bowl.

Prepare artichoke hearts

Drain jarred artichoke hearts and gently pat dry. If whole or large quarters, cut into bite-sized pieces (roughly 1/2 to 3/4 inch). Add to the bowl with roasted peppers.

Make dressing

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, sea salt, and freshly ground black pepper until emulsified.

Dress vegetables

Pour about half of the dressing over the roasted peppers and artichokes and toss gently to coat. Taste and add remaining dressing if needed (you want them lightly glossy but not oily).

Crisp prosciutto (optional)

If you prefer a crisp texture, heat a nonstick skillet over medium-high heat. Lay prosciutto slices in the dry skillet in a single layer and cook 30–60 seconds per side until just crisped. Transfer to paper towels to drain. Alternatively leave prosciutto soft for a delicate texture.

Assemble and finish

Arrange dressed roasted red peppers and artichoke hearts on a serving board or plate. Tear prosciutto into bite-sized pieces and scatter over the vegetables. Sprinkle chiffonaded basil leaves and red pepper flakes if using. Adjust seasoning with a final pinch of salt and grind of black pepper to taste.

Serving suggestion

Serve at room temperature as premium pizza or flatbread toppings, on crostini, alongside cheeses, or as part of an antipasto platter. Leftovers keep covered in the refrigerator for up to 3 days; add prosciutto just before serving if you crisped it.