Sopressata Sandwich
4 slices Italian bread
1 tomato, sliced
4 oz. mozzarella cheese
3 oz. Daniele Sopressata
basil leaves
extra virgin olive oil
To each slice of bread place 1 slice of mozzarella, Daniele Sopressata to cover center and 1 slice of tomato. Place in oven and toast for 3 minutes or until cheese begins to melt. Remove from oven and top with torn basil leaves and drizzle with a little olive oil. Serve with your favorite red or white wine. |
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Del Duca® Prosciutto Panino Bruschetta
1 bunch basil
6 oz. Del Duca® Prosciutto Panino, sliced
1 lb. tomates, peeled, seeded and diced
2 garlic cloves, finely chopped
2 - 3 teaspoons extra virgin olive oil
12 slices Italian bread
Slice the basil into strips. Combine the basil strips with the tomatoes, garlic and oil. Pre-heat oven to 485 degrees. Toast slices of bread for about 4 minutes. Remove from oven and top with sliced Del Duca® Prosciutto Panino. Return to oven. Remove from oven after one minute, and top with tomato mixture. Serve garnished with whole basil leaves. |
Gourmet Panini Sandwiches
4 ciabatta rolls
Olive oil
1 16-ounce package
Daniele* Gourmet
Presliced Variety Pack
(Hot Calabrese, Hot
Capocollo, Peppered
Genoa Salame)
1 large ball fresh
mozzarella
4 ounces roasted peppers
4 basil leaves
Slice ciabatta rolls in half horizontally. Drizzle with
olive oil.
Place 4 ounces of sliced meats on each roll.
Slice mozzarella and place 1 or 2 slices on each roll.
Top with roasted peppers and basil.
Eat as is or grill in a panini maker. Makes 4 servings. |
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Del Duca® Prosciutto and Figs
1/4 pound Del Duca® Prosciutto
8 fresh figs
1 cup mixed baby greens
1/8 cup balsamic vinegar
salt & pepper
1/8 cup olive oil
Trim, wash and dry the figs. Wrap each in half a slice of Del Duca® Prosciutto. Place four of the wrapped figs on each of 2 plates. Heat the balsamic vinegar in a saucepan until it is reduced by half. Remove the vinegar from the heat and cool it to room temperature. Mix the vinegar with the olive oil, and season to taste with salt and pepper. Drizzle over the figs. Garnish with mixed baby greens and serve. |
Del Duca® Prosciutto Sandwich
2 slices toasted rye bread
1 teaspoon honey mustard
1 slice tomato
1 slice brie cheese
1 slice Del Duca® Prosciutto
Spread honey mustard on toasted rye bread. Place brie on top of the honey mustard followed by sliced tomato, and finally the Del Duca® Prosciutto. Put another toasted slice of rye bread on top and enjoy! |
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Del Duca® Prosciutto and Asparagus
1-1/4 pounds thin, washed asparagus spears
1 lemon, juiced
Extra-virgin olive oil
1/4 pound sliced Del Duca® Prosciutto
Place asparagus in 1-inch of boiling water. Cover and cook for 3 to 4 minutes, until tender but still bright green. Drain and run cool water over the spears. Return to pan and coat with lemon juice and a drizzle of extra-virgin olive oil. Remove several spears at a time and wrap them with Del Duca® Prosciutto. Pile assembled bundles on platter. |
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