Prosciutto Di Parma Recipe

Inspired by ZZ & Simone's

Time20m

Serves4

seasonal fruit, villa manadori balsamic

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Ingredients

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Charcuterie & Fruit

12 slices Prosciutto di Parma, thinly sliced

6 pieces Seasonal fruit (ripe figs preferred), halved or sliced

1 pieces Fresh pear, thinly sliced (optional)

1/2 cups Seedless grapes, halved (optional)

Cheese & Garnish

1 ball Fresh burrata or creamy mozzarella

1 cups Fresh arugula

1/4 cups Toasted walnut halves or sliced almonds

1 tsp Freshly cracked black pepper

1/2 tsp Sea salt flakes

Dressing

2 tbs Villa Manodori balsamic (or high-quality aged balsamic)

1 tbs Extra-virgin olive oil

1/2 tbs Fresh lemon juice

1/2 tsp Honey (optional, only if fruit is very tart)

Optional Accompaniments

6 slices Toasted rustic bread or crostini

Method

Prep

Bring prosciutto slices out of refrigerator to come to near room temperature (about 10–15 minutes) so they are more pliable and aromatic.

If using fresh figs, rinse and gently pat dry. Trim stem ends and halve or quarter large figs. Thinly slice pear if using. Halve grapes if using.

Tear burrata gently and let sit on a plate to slightly soften while assembling other components.

Make dressing

Balsamic dressing

In a small bowl whisk together Villa Manodori balsamic (2 tbs), extra-virgin olive oil (1 tbs), fresh lemon juice (1/2 tbs) and honey (1/2 tsp) until glossy and emulsified. Taste and adjust — add more balsamic for sweetness or a pinch more lemon for brightness.

Assemble

Arrange prosciutto slices on a serving platter, slightly overlapping and folding each slice into gentle ruffles to create volume.

Nestle halved figs (and pear slices/grape halves if using) among the prosciutto folds so each bite can include fruit and meat.

Place torn burrata or sliced mozzarella in the center or off to one side of the platter. Scatter fresh arugula around and under the cheese and prosciutto for color and peppery contrast.

Drizzle the prepared Villa Manodori balsamic dressing evenly over the prosciutto, fruit and cheese — aim for light coverage so the prosciutto remains delicate.

Sprinkle toasted walnuts or sliced almonds over the top for crunch.

Finish with a light dusting of sea salt flakes and freshly cracked black pepper to taste.

Serve

Serve immediately with toasted rustic bread or crostini on the side so guests can build bites of prosciutto, cheese and fruit. Leftovers: keep components separate and drizzle balsamic just before serving within 24 hours.