SUMMERTIME AND THE SERVING IS EASY

01.05.2006

What could be simpler and more luscious than silky slices of Prosciutto di Parma® draped artfully on a plate with the fruits of summer! Consider these ideas for making those lazy days a reality:

• Lightly brush kiwi, melon, strawberries, pineapple and figs with a mixture of lemon juice and honey. Skewer the chunks, weaving strips of Prosciutto di Parma around them. Serve the kabobs just as they are or grill them briefly.
• Spread thin slices of toasted French bread with cream cheese and overlap strawberry slices on top. Garnish with a Prosciutto di Parma curl.
• Top scrambled eggs with lacy ribbons of Prosciutto di Parma. Serve with fresh berries or melon slices.
• Cut toasted raisin bread into triangles. Top with goat cheese, thin peach slices and a Prosciutto di Parma strip.
• Arrange fresh fig halves and Prosciutto di Parma slices on rounds of mozzarella cheese. Drizzle with balsamic vinaigrette.
• Go on a “peach Melba” kick by topping dressed salad greens with sliced peaches, raspberries and Prosciutto di Parma strips. Sprinkle with toasted almonds.
• Wrap crisp bread sticks with Prosciutto di Parma. Serve with berries, peaches, grapes and Brie. 

- top -