Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers
User Reviews
5
Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers
Description
Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers feature evenly sliced gold potatoes roasted with olive oil, sea salt, and white pepper until they begin to brown. Once tender, slices are topped with truffle cheese, briefly melted in the oven, creating a creamy, fragrant layer. A fresh arugula leaf adds peppery crunch and freshness, while paper-thin strips of Prosciutto di San Daniele provide a savory and slightly sweet cured meat note. The combination delivers contrasting textures—soft potato, melted cheese, crisp arugula, and tender prosciutto.
The earthy aroma of the truffle cheese distinguishes these appetizers, while the mild seasoning on the potatoes supports but doesn’t overpower the flavors. Presenting these warm appetizers on a platter keeps the cheese slightly melted and the arugula crisp.
For substitution, cheeses like Asiago or Fontina can be used if truffle cheese is unavailable, ensuring a good melt and mild flavor. This appetizer is ideal for sharing and pairs well with light wines or as a starter before a main meal.
Ingredients
- 5 medium potato as evenly sized and shaped as possible- I used Gold potatoes
- 1 Tbsp extra virgin olive oil from Italy, white truffle
- 1 Tbsp extra virgin olive oil (from Italy)
- ½ tsp salt sea salt
- ¼ tsp white pepper (two dashes)
- 6 oz truffle cheese see notes, Italian
- 1 bunch arugula rocket, leaves
- 1.8 oz prosciutto di San Daniele
Instructions
- Preheat oven to 400º F (200º C)
- Wash potatoes well, and slice into approximately ½" 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.
- 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 just start to brown.
- While the potatoes are cooking, slice the truffle cheese. Then tear the Prosciutto di San Daniele into long strips.
- Place slices of cheese on top of each potato slice. Put the tray back into the oven for a minute or two, just to melt the cheese.
- Remove from the tray and place on serving platter, and allow to cool for a few minutes (or else the arugula will wilt). Add a leaf of arugula, and top with a piece of prosciutto.
Notes
- If truffle cheese is unavailable, substitute a melting cheese like Asiago or Fontina without strong competing flavors.
- Use evenly sized potato slices for uniform roasting and consistent texture.
- Allow appetizers to cool briefly after melting cheese to avoid wilting the arugula garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 502mg | 21% |
| Potassium | 777mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 35mg | 39% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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