This summer felt like a dream. Suddenly we could visit with family that we haven’t been with in years. It is as if the world went from black and white to Technicolor (yes, I am dating myself with that reference). Everything seemed brighter, tasted better, and looked more beautiful than what I recall it was pre-pandemic.
Personally I was in recharge mode. While the pandemic may not be over, let’s agree that we can declare that it has been a L-O-N-G pandemic. And to be completely transparent, all of the things that I used to love doing that were still available to do during the pandemic, such as blogging, lost their luster. The good news is that I continued with my recipe development and even managed to jot a few of my favorites down so, over the next few weeks I’ll start to share these with you!
The first recipe I fell in love with was a fun spin on Italian deli meats — think deli meats collide with a salad. The flavors are fresh, sweet, and salty with a blending of textures. It’s perfection, no gluten, lots of protein, and no utensils needed. Perfect for a picnic or an appetizer and it comes together all in under 10 minutes. It can be done 24 hours ahead of time, sealed in the plastic wrapping, and then sliced for freshness the day of.
12 slices prosciutto, thinly cut
1 cup argula
2 balls of dry mozzarella, sliced thin lengthwise
1 jar marinated bell peppers or sun dried tomatoes
3 large leaves basil, washed and dried
salt & pepper
dash of olive oil
dash of balsamic vinegar
On a piece of plastic wrap, overlap prosciutto slightly in vertical direction, then add a few piece horizontally. Layer arugula, mozzarella, bell peppers (2-3 slices) or sun dried tomatoes (make one row). Add salt, pepper, olive oil, and balsamic vinegar. To assemble, roll lengthwise into a log, making sure to keep it tight enough while ensuring that no plastic is caught in the middle of the food. Plastic should only remain on the outside of the log for easier cutting. To serve, cut the ‘sushi’ log into approximately 8 slices, remove the plastic and place each piece with one cut side up on a platter.
Serve with pesto dipping sauce.