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
- 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
Line the 9 by 4 inches and 2,5 inches deep collapsible mold or a loaf tin with the cling film. Lay the Prosciutto slices, slightly overlapping them, side by side to line the mold until the base and sides are completely covered.
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. Whisk the olive oil, lemon juice and a pinch of salt and freshly ground black pepper to create a bonding mix.Lightly brush the Prosciutto in the mold with it. Cut the mozzarella into 1/3 inch round slices and lay them on the bottom of the terrine mold (approximately 3-4 round pieces per each layer) and then top each cheese slice with the basil leaves and brush lightly with the bonding mix.Cut each fig into 4-5 thin slices and lay them tightly on top of the mozzarella and basil. Lightly brush with the bonding mix. Add a slice of Prosciutto and continue layering until all ingredients are used and the dish if full and reaches ½ inch above the rim of the mold.Wrap the terrine tightly with the cling film, place it in the fridge and apply the weights on top to help shape the terrine. The olive oil and lemon juice mix will become dense in the cold and will help to shape/bond the layers together.Once ready to be served, unmold the terrine onto the cutting board. Using a very sharp thin long knife, slice the terrine into slightly more than ½ inch pieces with a cling film still on. Plate the slices with some simple salad, like peppery arugula, tossed lightly with the olive oil, balsamic vinegar and freshly ground black pepper and don’t forget to take the cling film off. Enjoy!