*Disclosure: I have participated in a paid partnership with Mastro/San Daniele.
Opinions in this post are my own.
Summer has always been my favourite season in Canada and this year I am determined to make the most of it! For me, that means less time in the house and more time outdoors, enjoying the cottage, hanging out at the beach and of course, watching the sunset. Whenever I’m looking for a quick and easy meal to whip up to take along with me, I always prefer the non-cook option (actually, my boyfriend Adam and I like to joke about how I’m an even better ‘assembler’ than I am a cook)! This means that I’m always on the lookout for delicious food items that are not only versatile but also bursting with flavours that enhance any dish I throw together. One such item is San Daniele Prosciutto! Made according to old world tradition and cured for 12 months, this pre-packaged prosciutto helps turn a simple salad, crostini or charcuterie board into an amazing appetizer or even meal, not to mention it travels well and can easily be assembled on the go! So next time you’re at the grocery store, make sure to grab a pack of San Daniele prosciutto from the bulk deli counter at your grocery store and enjoy its bursts of classic flavour, unique fragrance, and naturally rosy colour with your next meal.
This week I used my pack of San Daniele prosciutto to whip up these brie and prosciutto crostini to enjoy on the beach while watching the sunset, along with this Joso’s inspired summer salad (my favourite restaurant in Toronto) that is light yet very filling!
INGREDIENTS:
- Serves 4 People -
- Crostini -
1 Pack of Paris Toast
1 Round of Brie Cheese
1 Jar of Jam (I recommend an apricot or raspberry)
1 Pack of San Daniele Prosciutto
- Large Salad -
1 Large White Potato - Boiled and Chopped
2 Cups of Fresh Arugula
2 Cups of Romain - Chopped
1 Vine Tomato - Chopped
1/2 Can of Chickpeas - Rinsed and Drained
2 Green Onions - sliced lengthwise
1/2 Cup of Feta Cheese
1 Persian Cucumber - Chopped
1 Pack of San Daniele Prosciutto
Salt and Pepper
- Salad Dressing -
1 Part Red Wine Vinegar
4 Part Canola Oil or Vegetable Oil
Salt and Pepper (lots of salt!)
DIRECTIONS:
- Crostini’s -
Top a few Paris toast with brie cheese.
Next, add a dollop of jam on top.
Garnish with San Daniele Prosciutto and serve.
Enjoy!
- Large Salad -
Bring a pot of water to a boil and place you pealed potato inside. Cook for 20 minutes or until it is soft. You can check if it has become soft by sticking a fork in it. If you can easily slide a fork inside it then it is ready. When ready, drain the hot water out of the pot and blanch the potato with cold water for 2 minutes to prevent it from cooking further.
Place Arugula, Romain, chopped tomato, chickpeas, chopped green onion, chopped cucumber, crumbled feta, and cooled, chopped boiled potato in a large bowl. Top with San Daniele Prosciutto, some fresh cracked pepper, and a pinch of salt.
Dress with salad dressing, toss and serve.
Enjoy!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!
