(Makes approximately 8 servings)
- 2 cups arugula
- 1 cup Cranberry Ginger Chutney (recipe follows)
- 1 cup Ricotta Cream (recipe follows)
- 24 Asiago Crackers (recipe follows)
- Balsamic Reduction (recipe follows)
- 8 pieces Crispy Prosciutto (recipe follows)
- 4 slices Prosciutto de Parma, thinly sliced and cut roughly in half
Cranberry Ginger Chutney
(Makes approximately 3 cups)
- ¾ cup water
- ¾ cup whole cranberries (fresh or frozen)
- 1 apple Granny Smith, medium dice
- ¾ cup sugar
- 1½ tablespoons ginger root, peeled and minced
- 2 teaspoons orange zest, finely grated
- 1½ tablespoon apple cider vinegar
(Makes approximately 1/2 cup)
- 1 cup balsamic vinegar
- 2 teaspoons honey
(Makes approximately 30 crackers)
- ¼ pound butter, chilled
- 1¼ cup all-purpose flour
- ½ cup Asiago cheese, finely grated
(Makes approximately 2 cups)
- 1 cup heavy whipping cream
- ¼ cup ricotta cheese
Place 1/4 cup of arugula on 8-inch plate. Using a teaspoon, place a heaping spoon of chutney atop the arugula. Using a clean teaspoon, place a heaping spoon of ricotta cream next to the chutney. Place three Asiago Crackers on plate. Drizzle the balsamic reduction around the arugula directly onto the plate. Nest the prosciutto in the chutney/ricotta cream standing upright. Serve and enjoy!
Heat oven to 375 degrees. Place prosciutto on a parchment-lined baking sheet. Bake for 10–15 minutes until crispy.
Cranberry Ginger Chutney
Combine ingredients in a nonreactive saucepan (stainless steel or glass). Bring to a boil, stirring until sugar is dissolved. Gently boil sauce until slightly thickened, approximately 8–10 minutes. Cover and chill at least two hours before using.
Pour balsamic vinegar in a small saucepan over medium heat. Bring to a boil, and then reduce to a simmer. Stir occasionally and allow vinegar to reduce by half, approximately 8-10 minutes. Mix in honey, allow to cool; transfer to an airtight container. Refrigerate until ready to use.
Combine ingredients in food processor and pulse until blended. Form dough into ball and split in half. Place dough in plastic wrap and form into two logs, about 1½ inches in diameter. Refrigerate or freeze until firm. Slice logs into ¼-inch medallions and place on a parchment-lined baking pan. Bake at 350 degrees, until just turning golden brown, approximately 15–20 minutes.
Whip cream until soft peaks. Fold in ricotta cheese and whip until smooth. Refrigerate until ready to use.