Prosciutto di San Daniele & White Bean Crostini


 ¼ cup olive oil
  4 garlic cloves, sliced
  1 (15oz) can white beans, rinsed
      and drained

 ¼ cup roughly chopped parsley

  1 teaspoon lemon juice

  ½ teaspoon salt
  ¼ teaspoon aleppo chili flakes
 12 oz baguette, sliced ½-inch thick, toasted

4-5 slices Prosciutto di San Daniele, halved


Heat olive oil over medium-high heat. Add garlic; cook and stir until fragrant and edges just begin to brown, 2-3 minutes. 


Add beans. Cook and stir until oil has been absorbed and beans begin to get mushy, about 3 minutes. Remove from heat; add parsley, lemon, salt and chili; stir until combined. 


Divide white bean spread among all slices. Drape half a slice of prosciutto over each toast.


Makes 8 pieces 

Pesto Pizzas with Prosciutto di San Daniele & Burrata


¾ cups loosely packed basil, plus small
    leaves for garnish
¼ cup olive oil

¼ cup walnuts
 2 tablespoons grated parmesan cheese

 1 small garlic clove

¼  teaspoon salt
  4 flatbreads or naan
  8 ounces burrata cheese

  8 slices Prosciutto di San Daniele, halved

     Pepper, to taste


Preheat broiler to HI. In food processor, combine basil, oil, walnuts, cheese, garlic and salt; whirl until smooth.


On a sheet tray, arrange flatbreads. Place under broiler until golden and toasted, about 4 minutes. Turn over and toast until golden, 4 more minutes. Remove from oven, spread each with 2 tablespoons of the pesto. Return to oven for 1 more minute or until pesto is fragrant and set. Remove from oven and transfer to a cooling rack.


Gently break burrata apart and divide evenly among each pizza. Drape 4 halves of Prosciutto di San Daniele over cheese. Season with pepper and reserved basil leaves if desired.


Makes 4 pizzas 

Peaches & Prosciutto di San Daniele


1 large peach
4 slices Prosciutto di San Daniele, halved lengthwise

8 medium-sized basil leaves


Cut peach in half, remove pit. Cut each half into four wedges.


Lay half a slice of prosciutto on cutting board. Place a basil leaf and peach wedge on one end and roll until prosciutto wraps completely around wedge. Repeat with remaining ingredients.

Makes 8 bites 

Tarragon Wedge Salad with Prosciutto di San Daniele

3 little gem lettuce heads 

3 little gem lettuce heads Salt to taste

1 cup sliced grape tomatoes

8 slices Prosciutto di San Daniele

Pepper, to taste


 ½ cup sour cream
  2 tablespoon mayonnaise

  2 tablespoon lemon juice

 ½ teaspoon salt
 ⅓ cup chopped tarragon


Prepare tarragon dressing by combining sour cream, mayonnaise, lemon juice, salt and tarragon; whisk together.


Depending on the size, halve or quarter lettuce heads. Arrange on plates.


Drizzle with tarragon dressing. Divide tomatoes evenly and drape prosciutto over salad. Garnish with freshly cracked pepper, if desired.


Makes 4 starter salads or 2 main salads