Parmesan Prosciutto Recipe

Marinate mozzarella

In a small jar or bowl combine 1/4 cup olive oil, sliced garlic, red pepper flakes, torn basil, and 1/4 tsp salt. Add the mozzarella balls, submerge them in the oil, cover and refrigerate at least 1 hour (preferably 3–6 hours) before using. Bring to room temperature 15–20 minutes before assembling.

If using store-bought marinated vegetables and mushrooms, drain them well in a fine mesh strainer for 5 minutes to remove excess oil. Reserve 1 tablespoon of the marinade oil to brush on crostini. If you are roasting fresh vegetables: preheat oven to 425°F (220°C). Slice red peppers and zucchini, toss with 1 tablespoon olive oil and a pinch of salt, roast on a sheet pan for 18–22 minutes until tender and lightly charred. Cool and chop into bite-size pieces. For mushrooms: halve cremini or button mushrooms, toss with 1 teaspoon olive oil and roast 12–15 minutes until browned, then toss with 2 tablespoons of a simple marinade (1 tbs olive oil, 1 tbs red wine vinegar, pinch of salt, pinch of pepper) and chill.

Arrange the prosciutto, chorizo manchego, and grilled sopressata on a large serving board or platter in overlapping ribbons or fan shapes. Alternate colors and textures for visual interest. Tuck slices of marinated mozzarella and small piles of Manchego cubes or Parmesan shavings between the meats.

Using a vegetable peeler or microplane, shave additional Parmesan over the board for an aromatic finish (reserve the 1 cup measured for this step).

Spoon fig mostarda into a small bowl and place on the board. Add the drained marinated vegetables and mushrooms to the board in small clusters near the meats and cheeses.

Scatter the remaining Parmesan shavings and Manchego cubes around the board. Drizzle 2 tablespoons of extra-virgin olive oil lightly over the marinated vegetables and mozzarella. Grind the teaspoon of black pepper over the assembled board and sprinkle fresh thyme leaves for aroma.

Brush the crostini lightly with the reserved marinade oil or 1 tablespoon olive oil and arrange them at one edge of the board for guests to spread fig mostarda or pile meats/cheeses on.

Check balance: ensure contrasting components (sweet fig mostarda, salty prosciutto, spicy chorizo, tangy marinated vegetables, creamy mozzarella, and nutty Parmesan) are distributed so every guest can build varied bites.

Serve at room temperature. Provide small spoons for the fig mostarda and toothpicks if desired. Encourage guests to top crostini with a smear of fig mostarda, a slice of meat, a piece of mozzarella or shaved Parmesan, and a marinated vegetable for a composed bite.