These Prosciutto di San Daniele appetizers will be a new hit in your household, don’t you think?
You probably already know that I have an affinity for all things Italian. Even if I wasn’t Italian, the reason for my attraction to many Italian products, whether food or non-food items, is the quality. When you think of Italian cars, Italian clothing, Italian shoes, or Italian art, doesn’t the word, quality come to mind?
Well, it’s no different for Italian food: real, authentic Italian food. For example, the Legends from Europe, which include: Grana Padano, Parmigiano Reggiano and Montasio cheese. Meats include Prosciutto di Parma and Prosciutto di San Daniele. I was fortunate to come across a contest to create a recipe from one of these Italian legends, and was randomly assigned Prosciutto di San Daniele. Guess what I already had in my refrigerator? Yes! Packages of Prosciutto di San Daniele! I send these to school in my daughter’s packed lunches to eat with homemade bread and cheese!
Why choose Prosciutto di San Daniele?
Prosciutto di San Daniele is one of the few cured meat products I buy because I do not purchase any meats which contain nitrates, nitrates or added preservatives. Although the only ingredients are pork and salt, there are many criteria and high standards which must be met before Prosciutto di San Daniele is ready for sale and consumption. You can read all about the process by clicking the link at the bottom of this post.
If you know the type of recipes I prefer, then you already know that the recipe I created uses only a few, top quality ingredients. I like to do this so that the flavor from each item is not masked by lots of other flavors. I feel simple is best, but only if you use the very best of ingredients. Prosciutto di San Daniele definitely qualifies.
So many people are eating gluten-free diets, that instead of using a bread, cracker or pizza base for this appetizer, I used one of my very favorite ingredients–a potato slice! When you see how simple this recipe is to make, and you’ll want to add it to your list of appetizers, party foods or snacks to make for the upcoming holiday season. It’s sure to be a hit–not only do they look lovely, but the flavor is fantastic!
Roasted potato slices (with truffle oil) are topped with Italian truffle cheese, an arugula leaf, and artfully adorned with a piece of Prosciutto di San Daniele! Easy and delicious!
Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers
makes about 20 pieces
- 4 or 5 medium potatoes, as evenly sized and shaped as possible (I used Gold potatoes)
- 1 tbsp white truffle extra virgin olive oil, from Italy
- 1 tbsp extra virgin olive oil, from Italy
- 1/2 tsp sea salt
- a few shakes of white pepper
- Italian truffle cheese (I bought mine at Trader Joe’s, but if you cannot find any, substitute a cheese like Asiago or Fontina)
- arugula leaves
- Prosciutto di San Daniele
Preheat oven to 400º F (200º C)
Wash potatoes well, and slice into approximately 1/2″ slices (I used a mandoline slicer).
Remove the smaller end pieces (I tossed them in an ovenproof dish and roasted them with some olive oil and salt to eat as-is) then place the larger slices in a bowl, and toss with the oils, salt and pepper.
Arrange the potato slices on a cookie sheet and place in the center of the oven.
After about 15 minutes, turn the potato slices over and continue to cook another 10 to 15 minutes or until they just start to brown.
While the potatoes are cooking, slice the truffle cheese. Then tear the Prosciutto di San Daniele into long strips.
Place slices of cheese on top of each potato slice. Put the tray back into the oven for a minute or two, just to melt the cheese.
Remove from the tray and place on serving platter, and allow to cool for a few minutes (or else the arugula will wilt).
Add a leaf of arugula, and top with a piece of prosciutto.
I twisted and shaped the pieces of prosciutto so they looked artistic. Show your creative side, don’t just lay it on top, it’s actually fun!
If you want to learn more about Prosciutto di San Daniele, one of the Legends from Europe, you can read all about it here.
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