Prosciutto di San Daniele Sandwich with Olive Dressing
For olive dressing
1 cup parsley leaves, finely chopped
1 small Calabrian chili, seeded and minced
1 small garlic clove, grated 1/3 cup
Caselvetrano olives, crushed and coarsely chopped
¼ cup olive oil 1 tablespoon sherry vinegar
4 focaccia pieces, about 3.5 x 5-inches each
8oz fresh mozzarella cheese, cut into 8 slices
12 slices Prosciutto di San Daniele
4 cups frisée lettuce, roughly chopped
Prepare Olive Dressing. In a large mixing bowl, combine parsley, chili, garlic, olive, oil and sherry, mix well. Add frisee and toss to combine. Set aside.
Cut each focaccia slice open. Layer each with two slices of cheese, three slices of Prosciutto di San Daniele and top with frisée and Olive Dressing. Cover with other half of focaccia.
Goat Cheese & Prosciutto di San Daniele with
Eggs on Toast
1 teaspoon olive oil
2 large eggs, lightly beaten
1oz goat cheese, crumbled
Salt and pepper, to taste
2 slices toasted bread
2 slices Prosciutto di San Daniele
In a small non-stick skillet over medium heat, add oil and eggs. Allow to cook, undisturbed, until the edges begin to set. With a spatula, fold edges over center once and continue cooking.
Sprinkle cheese crumbles over eggs. Continue to fold eggs over themselves until you reach desired doneness. Remove from heat. Season with salt and pepper, if desired.
Divide eggs and cheese over toast. Drape a slice of prosciutto over each.