This was a dish we came up with after having picked up some MASSIVE beets from the farmers market in Culpeper, Virginia when visiting my parents. They were about to go bad, and we were about to leave town, so we needed something that would be a fun and easy vehicle to cook them. For whatever reason, prosciutto came into my mind (because it’s like fancy bacon), and this was born. This used about half of our beet supply, with the other half going into a mason jar for pickled beet sticks.
This is super easy to do, and took maybe 20 minutes total prep and cook time. Good as a finger food or to put on a plate with a main dish, as you can see above.
This antipasto was an attempt to recreate some of our favorite dishes that typically are mainstays at your favorite Italian/Mediterranean restaurant, without the cheese and pasta. As far as I’m concerned, it was a success––it didn’t last long in the house. We saved a small portion to share with family, and almost a week later, it was still crispy and crunchy, so I would definitely suggest this as a candidate for weekly meals or leftovers if you’re planning ahead. We had to do some shopping around to find clean proscuitto, but Applegate makes one we love, and we’ve been able to find their products pretty regularly at the local organic market, and even sometimes larger chain supermarkets. The benefit of this is how simple to put together. This took us maybe 15 minutes to make in total.
1 English cucumber
1/2 red bell pepper
1-2 slices red onion (depending on how much you like onion)
1 cup kalamata olives
3 slices proscuitto
1 oz anchovy (tinned in olive oil)
Chop red onion, cucumber, red bell pepper, and olives into small chunks. Slice proscuitto into thin 1/4″ strips, and finely mince anchovy.
Mix together thoroughly, and enjoy! The flavors will blend more as it sits, so preparation about an hour before mealtime is probably preferred. There’s no need for olive oil or salt or anything. This is an easy home run to impress family and friends.
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September 28th, 2012!