Food » Recipes

Wild Wonders® Prosciutto Platter

Whether it’s a date night in or you’re prepping for company, this tempting platter is guaranteed to impress.

Serves 6

Recipes developed by Roger Mooking for SUNSET®



8 slices prosciutto
8 slices capicollo
8 dried apricots
4 green honey figs
1/2 C olives with pits
1/3 C walnuts
1/4 lb Parmigiano-Reggiano
1/4 lb blue cheese of choice
1/2 C crumbled Parmesan cheese

Toasted Pita

3 pieces of pita bread
1 Tbsp olive oil
Kosher salt to taste
Freshly ground black pepper to taste

Pickled Wild Wonders® Tomatoes

2 C white wine vinegar
1 Tbsp kosher salt
1 Tbsp sugar
1 Tsp whole black peppercorns
1/4 C red onions, julienned
1 pint of Wild Wonders® tomatoes, sliced halfway through


Toasted Pita

Preheat oven to 400 F. Cut pita into triangles and drizzle with olive oil, salt, and pepper then place on a tray. Bake for 2 minutes or until warmed through.

Pickled Wild Wonders® Tomatoes

Bring a pot of vinegar, salt, sugar, and black peppercorns to a boil. Place onions and tomatoes into the hot liquid and steep to room temperature. Remove the tomatoes gently from a slotted spoon once ready to serve

Putting it all together

Assemble all elements of the platter as pictured with your favorite jam or spread.

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