Fresh Sliced Prosciutto Di Parma Recipe

Prepare prosciutto

Remove prosciutto from packaging and gently separate slices. If slices are large, fold each slice into thirds lengthwise to create delicate ruffles for plating. Arrange 6–8 slices on a large serving platter, slightly overlapping and fanned so each slice is visible.

Arrange greens and fruit

Toss the baby arugula lightly with one tablespoon of the dressing (prepare dressing in the next section) so leaves are barely coated. Pile the dressed arugula beside or partially under the prosciutto. If using figs, place quartered figs around the platter in small clusters so guests can pair them with prosciutto.

Add cheese and bread

Scatter Parmigiano-Reggiano shavings over the prosciutto and arugula. Arrange crostini or slices of crusty bread at one edge of the platter or in a separate basket. Place lemon wedges on the platter for optional brightening.

Finishing touches

Drizzle a little of the dressing sparingly over the prosciutto (about 1–2 teaspoons worth) and finish with a light grind of black pepper over the whole plate. If you have balsamic glaze, you can artistically drizzle a few thin lines across the platter instead of the vinegar.

Make the simple dressing by combining extra-virgin olive oil, aged balsamic vinegar, honey (if using), freshly ground black pepper, and a pinch of sea salt in a small bowl or jar. Whisk or shake until emulsified. Taste and adjust: because prosciutto is already salty, keep extra salt minimal.

Reserve most of the dressing for guests to drizzle as they like; use approximately 1 tablespoon to lightly coat the arugula and 1–2 teaspoons to finish the prosciutto platter as directed above.

If serving with crostini and you prefer warm bread: preheat oven to 180°C (350°F). Lightly brush bread slices with 1 teaspoon olive oil per slice and toast on a baking sheet 6–8 minutes until golden and crisp. Cool slightly before placing on the platter.