Executive Chef, Frank Crispo, at Crispo in NYC has developed this appetizer to showcase ingredients that go well with Mionetto Prosecco.
Serves 4-6.
Ingredients:
- 3-4 medium honey crisp apples
- 15-18 slices San Daniele Prosciutto, thinly cut
- 1 cup lightly chopped frisé lettuce
- 3 tbsp. extra virgin olive oil (E.V.O.)
- 6 turns of black pepper mill
- 8 oz. wedge Grana Padano Cheese
- 2 oz. mint leaves
- Aged balsamic vinegar (optional)
Preparation:
- Combine apple slices, frisé lettuce, E.V.O and pepper. Toss well.
- Plate the apple mix on 4-6 plates.
- Drape 2-3 slices of San Daniele Prosciutto over slice apples.
- With a vegetable peeler, slice chards of Grana Padano Cheese over San Daniele Prosciutto.
- Arrange mint leaves broken up by hand over the Grana Padano Cheese.
- Lightly drizzle aged balsamic over the top (optional). Serve.
