Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers
A gluten free tasty appetizer using San Daniele prosciutto.
Ingredients
- 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)
- ½ tsp sea salt
- ¼ tsp white pepper (two dashes)
- 6 oz Italian truffle cheese (see notes)
- 1 bunch arugula leaves (rocket)
- 1.8 oz Prosciutto di San Daniele
Instructions
- Preheat oven to 400º F (200º C)
- Wash potatoes well, and slice into approximately ½" 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.
Notes
- Feel free to change the cheese to one you may have on hand, or simply prefer. Make sure it melts well.
- I bought my truffle cheese at Trader Joe's, but if you cannot find any, substitute a cheese like Asiago or Fontina
Nutrition
Serving: 1 | Calories: 314kcal | Carbohydrates: 41g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 502mg | Potassium: 777mg | Fiber: 4g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 2mg
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