Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers

Published on April 4, 2014 | In Italian | By ChristinasCucina |

- Prep Time
- 15 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

My name is Christina and I share recipes and stories at www.ChristinasCucina.com. I was born in Scotland to Italian parents, and have lived in the US since I was 9 1/2, so I make all sorts of different cuisine.

The main purpose of my blog is to get people into the kitchen and cooking, especially those who claim they “can’t cook”. Two of the other goals of my blog are to save the demise of authentic Italian dishes and to convince Americans that British cuisine is some of the best in the world…yes, I’m a brave soul!

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Recipe Rating

(1 Rating)

Ingredients

4 or 5 medium potatoes, as evenly sized and shaped as possible (I used Gold potatoes)
1 tbsp white truffle extra virgin olive oil, from Italy
1 tbsp extra virgin olive oil, from Italy
1/2 tsp sea salt
a few shakes of white pepper
Italian truffle cheese (I bought mine at Trader Joe's, but if you cannot find any, substitute a cheese like Asiago or Fontina)
arugula leaves
Prosciutto di San Daniele

Instructions

1. Preheat oven to 400 deg F
2. Wash potatoes well, and slice into approximately 1/2" slices (I used a mandoline slicer). Remove the smaller end pieces (I tossed them in an ovenproof dish and roasted them with some olive oil and salt to eat as-is) then place the larger slices in a bowl, and toss with the oils, salt and pepper.
3. Arrange the potato slices on a cookie sheet and place in the center of the oven. After about 15 minutes, turn the potato slices over and continue to cook another 10 to 15 minutes or until they are just starting to brown.
4. While the potatoes are cooking, slice the truffle cheese, and tear the Prosciutto di San Daniele into long strips. Place slices of cheese on top of each potato slice and put back into the oven for a minute or two, just to melt the cheese.
5. Remove from the tray and place on serving platter, and allow to cool for a few minutes (or else the arugula will wilt). Then add a leaf of arugula, and top with a piece of prosciutto.

Servings : 8 to 10
Ready in : 60
Course : Appetizer
Recipe Type : Food Blogger & Food Friends

Instructions

1. Preheat oven to 400 deg F
2. Wash potatoes well, and slice into approximately 1/2" slices (I used a mandoline slicer). Remove the smaller end pieces (I tossed them in an ovenproof dish and roasted them with some olive oil and salt to eat as-is) then place the larger slices in a bowl, and toss with the oils, salt and pepper.
3. Arrange the potato slices on a cookie sheet and place in the center of the oven. After about 15 minutes, turn the potato slices over and continue to cook another 10 to 15 minutes or until they are just starting to brown.
4. While the potatoes are cooking, slice the truffle cheese, and tear the Prosciutto di San Daniele into long strips. Place slices of cheese on top of each potato slice and put back into the oven for a minute or two, just to melt the cheese.
5. Remove from the tray and place on serving platter, and allow to cool for a few minutes (or else the arugula will wilt). Then add a leaf of arugula, and top with a piece of prosciutto.

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