Wild Wonders® Prosciutto Platter

Serves 6 Recipes developed by Roger Mooking for SUNSET® Ingredients Platter 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 Method 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. Related posts: Lost and Found […]