Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

  • Prep Time

    20 min

  • Level

    Easy

  • Yield

    12 appetizer servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
--
Total:
20 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 16 slices prosciutto di Parma or prosciutto San Daniele
  • 16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
  • 16 slices imported mortadella
  • 16 slices imported sopressata
  • 1/4 pound fontina, thinly sliced and cut into decorative Christmas tree shapes
  • 1/3 pound mozzarella, sliced 1/4-inch thick and cut into decorative star shapes
  • 1 cantaloupe, for garnish
  • 1 honeydew, for garnish

Directions

Arrange all ingredients decoratively on platter.

Bresaola con Olio, Limone e Parmigiano:

5 ounces imported bresaola, sliced paper thin

1/4 cup extra-virgin olive oil

1 large lemon, juiced

Freshly ground black pepper

1-ounce Parmesan, thinly shaved

Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.

Advertisement
Advertisement