SUMMER OF PROSCIUTTO - 2 APPETIZERS THAT REQUIRE ZERO COOKING

*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!

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TOMATO, CUCUMBER & FETA SALAD WITH A TWIST - VEGETARIAN

Salads are great if you are trying to lose weight. This is a extended take on a Greek Salad but with a much less complicated dressing. Its super easy to make and can be customized however you like however this salad allows you to get a vast amount of healthy minerals and nutrients you body needs to be provided while dieting.  Enjoy!!

Yields 2 Salad Servings

INGREDIENTS:

Salad
2 Vine Ripe Tomato (chopped) - anti inflammatory properties
1/2 An English Cucumber (chopped) - hydrate
1/2 a Cup of Feta (Chopped) - optional - calcium
1/4 Cup of Red Onion (Chopped Finely) - calcium, magnesium, potassium, manganese and vitamins C
Hand full of Fresh Basil (chopped roughly) - High in vitamin K - essential to building strong bones and preventing heart disease
1/2 an Avocado (chopped) - good fats and oils
1/4-1/2 a Cup of berries (I used blackberries and blue berries) - antioxidants
1-2 TBSP of Hemp hearts - protein, fatty acids, iron and vitamin E
1 TBSP of Pine Nuts (Garnish) - protein and oils

Dressing
2-3 TBSP of Olive Oil
1-2 TBSP of Balsamic Vinegar
Salt and Pepper (as desired)

DIRECTIONS

Place all ingredients for the salad in a bowl, mix dressing ingredients in a cup and drizzle on top of your salad. Serve.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good


DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!