I can’t recall a dinner party at our house without the Prosciutto being served as the hors d’oeuvre to tease the taste buds of our guests before we sit down for dinner. It has an unbeatable savory rich flavor which always works wonderfully with something sweet, like cantaloupe or figs. This terrine is my take on the classical combination of flavors we all love so much! Besides being delicious, what’s great about this pressed terrine is that it needs to be assembled a day before in order for the flavors to completely permeate through each layer, which also frees up your time on the day of the party! In my opinion, any terrine makes a perfect starter when entertaining at home and knowing that you first course is already done and ready to be sliced, greatly reduces the stress in the kitchen.
For the perfect garnish- include simple salad of peppery arugula tossed lightly with some extra-virgin olive oil, aged balsamic vinegar and freshly ground black pepper.
You will need a very sharp long thin bladed knife to cut through the terrine, slice carefully but steady. When serving the slices, don’t forget to peel off the cling wrap.
Prosciutto di Parma Terrine with Mozzarella, Fresh Figs & Basil
recipe detailsServes 8
- 1 pound of Prosciutto di Parma
- 14 oz. Mozzarella
- 12 to 16 ripe but not mushy figs
- 15-20 fresh basil leaves
- 1 lemon, juiced
- 100 ml extra-virgin olive oil
- Fine sea salt and freshly ground white pepper
KITCHEN TIP Although the basic loaf tin works just as fine in this recipe, the collapsible terrine mold is a great investment. It has the locking pins on two opposite angles for a quick and easy release.