One thing that I loved about living in France was the superb quality of their deli meat. Even less expensive brands delivered outstanding products whether it was sliced ham, salami or prosciutto. I would often times make salads for lunch and just add a slice or two of deli meat for some extra protein and flavor. It was absolutely delicious!
Since I've been back, I've found myself missing the deli meat in France... as strange as that sounds. Which is what brought me to this recipe, featuring prosciutto! Prosciutto is actually more well known for being italian, but there was still excellent prosciutto when I was in France. Maybe given it's proximity to Italy? I'm not sure if the prosciutto I had in France was made in France or Italy. Anyways, it was yummy nonetheless. I had also been wanting to try a fun appetizer dish, so here you have it: Arugula & Prosciutto Fingerling Sliders!
The most labor intensive part of this recipe is probably cutting the potatoes, Besides that, it's pretty much just a matter of placing the sauce, arugula and prosciutto on top of the potato. I'd definitely think of giving this recipe a try the next time you have friends over and are serving an appetizer. Or on a Thursday night and just craving some prosciutto like I was!
Prep Time: 10 minutes
Cook Time: 20 minutes
The Ingredients:
The Creation:
1. Preheat your oven to 350 degrees. Meanwhile, in a medium sized bowl, mix the chopped fingerling potatoes with the olive oil and sea salt until all of the potatoes are evenly coated.
2. On a cookie sheet, either oil or place a piece of parchment paper down and put the sliced fingerling potatoes flat-side down along the pan. Let the potatoes bake in the oven for 20 minutes.
3. While your waiting for the potatoes, you can prepare the arugula and prosciutto garnish. Cut each slice of prosciutto in half. About 1 half of a slice should be enough for 1 potato depending on how large and thick your slices are.
4. You can also prepare the coconut oil and rosemary brush for the potatoes while you are waiting. Mix together the coconut oil, rosemary, and garlic in a small bowl until evenly combined.
5. Once the potatoes are out of the oven, brush them with the rosemary coconut glaze (as seen in the photo above). The glaze just acts as a light coating and gives the potatoes a little extra flavor. Lastly, garnish each potato with one leaf of arugula and top with prosciutto.
Cook Time: 20 minutes
The Ingredients:
- 12 oz rainbow fingerling potatoes, chopped in half lengthwise
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
- 2 teaspoons coconut oil melted
- 1 teaspoon fresh rosemary chopped
- 1 clove of garlic, minced
- 4 ounces of sliced prosciutto
- Around 24 arugula leaves (I just bought a box of arugula and spinach salad mix and picked out the arugula)
The Creation:
1. Preheat your oven to 350 degrees. Meanwhile, in a medium sized bowl, mix the chopped fingerling potatoes with the olive oil and sea salt until all of the potatoes are evenly coated.
2. On a cookie sheet, either oil or place a piece of parchment paper down and put the sliced fingerling potatoes flat-side down along the pan. Let the potatoes bake in the oven for 20 minutes.
3. While your waiting for the potatoes, you can prepare the arugula and prosciutto garnish. Cut each slice of prosciutto in half. About 1 half of a slice should be enough for 1 potato depending on how large and thick your slices are.
4. You can also prepare the coconut oil and rosemary brush for the potatoes while you are waiting. Mix together the coconut oil, rosemary, and garlic in a small bowl until evenly combined.
5. Once the potatoes are out of the oven, brush them with the rosemary coconut glaze (as seen in the photo above). The glaze just acts as a light coating and gives the potatoes a little extra flavor. Lastly, garnish each potato with one leaf of arugula and top with prosciutto.