Prosciutto Di Parma Recipe

Prepare crostini

If using a baguette, slice into 12 thin slices (about 1/4-inch). Brush each side lightly with 1 tablespoon extra-virgin olive oil and toast under a broiler or in a 400°F (200°C) oven for 5–7 minutes, turning once, until golden and crisp. Remove and let cool.

Prepare fruit and greens

Wash and dry the arugula thoroughly and place in a bowl. Quarter fresh figs (or halve dried figs). Cut melon into 12 bite-sized wedges, removing rind and seeds. Pat fruit dry so they don't drip on the platter.

Dress arugula

Toss the arugula with the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon aged balsamic vinegar, and a pinch (about 1/8 tsp) of flaky sea salt. Toss gently to coat and set aside.

Assemble prosciutto bites

Lay out a large serving board. For crostini bites: fold one slice of prosciutto loosely and place on each toasted crostini. Top with a small fig quarter or a thin shaving of Parmigiano-Reggiano. Optionally drizzle about 1/12 tsp honey over each for a subtle sweetness and secure with a toothpick if desired. For melon-wrapped bites: wrap a thin slice of prosciutto around each melon wedge. Arrange on the board, letting the prosciutto drape attractively.

Arrange and finish

Arrange the dressed arugula in a small pile on the board. Scatter remaining prosciutto slices, Parmesan shavings, and fig pieces artistically around crostini and melon-wrapped pieces. Sprinkle the 1/2 teaspoon flaky sea salt and 1 teaspoon freshly cracked black pepper over the assembled board, concentrating a little on the melon pieces. If desired, lightly drizzle any remaining honey over fruit elements and finish with a tiny extra splash (about 1/4 tsp) of aged balsamic over select crostini or prosciutto folds for contrast.

Serve

Serve immediately at room temperature. Provide extra crostini and a small knife for Parmigiano-Reggiano shavings so guests can add more. Leftover prosciutto is best consumed the same day; refrigerate wrapped in parchment for up to 24 hours.