Sunday, May 3, 2009

Fresh, simple, pretty prosciutto

Last night we had steaks for dinner with grilled ramps and some potatoes. I wanted to make a first course with a little pizazz (and not a lot of effort). I found a recipe in Neil Perry's Good Food for Prosciutto with tomato and bread salsa. It looked pretty and easy so I gave it a whirl. It was delicious and very eye-catching. I'll definitely make this again for a dinner party.

As I so often do, I made a few modifications to the recipe. My version follows. I will note that Chef Perry called for parsley and not basil and sourdough breadcrumbs. Lacking sourdough, I had some pocketless Greek pita so I dried one in the oven and then crushed it with my handy rolling pin.

Prosciutto with Tomato bread salsa

Serve 2 (can easily be increased for more people)
  • 8-10 paper thin slices of prosciutto
  • 1/2 pint cherry or grape tomatoes, cut in half
  • about 5 basil leaves
  • 1/2 cup breadcrumbs (use homemade - store bought are too fine. you want just a little chunkiness)
  • 1 Tbsp. tomato juice (just squeeze a chunk of tomato)
  • Red wine vinegar
  • Extra Virgin olive oil
  • sea salt
  • fresh ground black pepper

Arrange the prosciutto on two plates. In a bowl, combine the tomatoes, breadcrumbs, basil and tomato juice. Add a splash of red wine vinegar and a lite drizzle of olive oil. Stir to combine, then add salt and pepper to taste. Scoop the tomato salsa into the center of each plate.

Couldn't be any easier!

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