Prosciutto San Daniele Recipe

Prepare bread

If using crusty country bread, lightly toast 6 slices until warm and just crisp at the edges (about 2–3 minutes under a broiler or in a toaster). Allow to cool briefly on a rack.

Dress arugula

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, juice from half a lemon (about 1–1.5 teaspoons), 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Put 1 cup of arugula in a bowl, toss with the dressing until evenly coated. Taste and adjust lemon/ salt if needed.

Assemble crostini (two options)

Option A — Simple open crostini: Lay 1 toasted bread slice on a platter. Place 2 slices of Prosciutto San Daniele folded loosely on the bread. Top with a small handful (about 1–2 tablespoons) of dressed arugula and a few shavings of Parmigiano-Reggiano (about 1 tablespoon). Repeat to make 6 crostini. Option B — Prosciutto & fig pairing: If using fig jam, spread about 1 teaspoon fig jam on the toasted bread first, then proceed with 2 slices prosciutto, dressed arugula and Parmigiano shavings. If using fresh figs, halve or quarter 3 figs and place one piece atop prosciutto on every other crostini.

Serve charcuterie-style (alternative)

For a platter presentation instead of crostini, fan 12 slices of prosciutto San Daniele on a board, drizzle 1 tablespoon extra-virgin olive oil lightly over the meat, scatter the dressed arugula and Parmigiano-Reggiano shavings alongside. Add fig jam in a small bowl or place fresh fig pieces on the board. Provide bread slices on the side and toothpicks if guests prefer bites-by-fork.

Finish and season

If desired, finish each crostini or the platter with an additional small drizzle (about 1/2 teaspoon per crostini) of olive oil and a final crack of black pepper. Serve immediately at room temperature so the prosciutto’s aroma and texture come through.